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Desserts

Creamy Berry Cake Mosaic

Creamy Berry Cake Mosaic recipe
photo by:kraft
Delicious light refreshing taste Just enough lemon flavor Absolutely no leftovers
posted by
crftybe
on 7/5/2006
time
prep:
15 min
total:
4 hr 30 min
servings
total:
14 servings
Magazine Acquisition

What You Need

1
pkg.  (10-3/4 oz.) reduced fat prepared pound cake
1-1/2
cups   boiling water
2
pkg.   (4-serving size each) JELL-O Lemon Flavor Sugar Free Gelatin
3
cups   cold water
1-1/2
cups  thawed COOL WHIP LITE Whipped Topping
4
cups   mixed berries (raspberries, blueberries, sliced strawberries)

Make It

LINE 2-1/2-qt. bowl with plastic wrap; spray with cooking spray. Cut cake into 12 slices. Trim crusts; discard. Line bowl with cake slices, cutting to fit, if necessary.

STIR boiling water into dry gelatin mix in bowl 2 min. until completely dissolved. Stir in cold water. Remove 1-1/2 cups of the gelatin; place in large bowl. Refrigerate until slightly thickened. Meanwhile, pour remaining gelatin over cake in bowl.

STIR whipped topping into thickened gelatin. Reserve 3 raspberries for garnish. Gently stir in remaining mixed berries. Spoon over cake in bowl. Refrigerate 4 hours or overnight until firm.

INVERT bowl onto moistened plate; shake to loosen gelatin. Gently remove bowl. Remove plastic wrap. Garnish with reserved 3 raspberries and fresh mint, if desired.

Kraft Kitchens Tips

Best of Season
Strawberries are sweet and plentiful in the summer. For this recipe, cut strawberries into bite-size pieces.
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