Creamy Berry Mosaic Cake

Submitted by JanetB-KY

"Yep... Kraft again... sounds like a great summery dessert that will look impressive yet with a minimum of work."

 

• Ready In: 19mins
• Ingredients: 6
• Serves: 12

ingredients

• 1 (10 3/4 ounce) package reduced-fat pound cake
• 1 1⁄2 cups boiling water
• 2 (3 ounce) packages lemon Jell-O gelatin
• 3 cups cold water
• 1 1⁄2 cups thawed Cool Whip Lite
• 4 cups mixed berries (raspberries, blueberries, sliced strawberries)

directions

1. Line 2-1/2-qt. bowl with plastic wrap; spray with cooking spray.
2. Cut cake into 12 slices. Trim crusts; discard or eat while no one is looking; line bowl with cake slices, cutting to fit if necessary.
3. STIR boiling water into dry gelatin mix in bowl 2 min until completely dissolved; stir in cold water.
4. Remove 1-1/2 cups of the gelatin; place in a large bowl & refrigerate until slightly thickened; meanwhile, pour remaining gelatin over cake in bowl.
5. Stir whipped topping into thickened gelatin; gently stir in mixed berries& spoon over cake in bowl.
6. Refrigerate 4 hours or overnight until firm.
7. Invert bowl onto moistened plate; shake to loosen gelatin; gently remove bowl. Remove plastic wrap; garnish with extra berries and fresh mint, if desired.

Reviews

[Chef Intesar]

I make this recipe but i do not put the berry and i use only 1/2 cup cream with the jello at the end i realy like it

 

[Galley Wench]

Nice summer dessert. Very refreshing. I did not have pound cake so baked a yellow cake and used instead. Used raspberry jello and frozen raspberries. Very nice. Thanks for sharing.