Desserts

Creamy Berry Cake Mosaic

(11)

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photo by:kraft

This elegant JELL-O Dessert really shows off the season's beautiful berries.

time

prep:

15 min

total:

4 hr 30 min

servings

total:

14 servings

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What You Need

pkg. (10-3/4 oz.) prepared pound cake

1-1/2

cups boiling water

pkg. (4-serving size each) JELL-O Lemon Flavor Gelatin

cups cold water

1-1/2

cups thawed COOL WHIP Whipped Topping

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.

Healthy Living

Save 50 calories per serving by preparing as directed, using reduced fat pound cake, JELL-O Sugar Free Gelatin and COOL WHIP LITE Whipped Topping. Try our healthy living version of Creamy Berry Cake Mosaic.

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a cook

posted:5/15/2008

This was a fun one to experiment with. A bit tricky, but tasted pretty good.

a cook

posted:4/30/2007

I thought this was awful! It didn't taste good and it was a mess! Would not try this again, it was a bust!

stuff4terry

posted:2/25/2007

I made this for a sister gathering. I followed the directions on the box of Jell-o. I used angle food cake instead of pound. and it was a hit. they loved it something different. It was even better the next day. I used fruit cocktail and used the juice from the can for more flavor. I will make it again, But try a different fruit. This one is a keeper.

farahmone

posted:7/25/2006

I used pineapple jello instead of lemon, and a can of fruit cocktail (less expensive & I thought the variety would taste good w/ the pineapple jello). After arranging the cake in the bowl, I spooned out the jello w/ a big cooking spoon and poured it on each slice to saturate it 1-by-1. It was "ok" the 1st day, delicious the 2nd, and just got better!

crystal0502

posted:7/11/2006

This was fun to make, some reviews said they had trouble with the bread floating so I did what the reviewer below me did, I just used enough jello to saturate the bread and make it stick together. I probably only used one jello mix box for the whole thing. I put it in the fridge for about 4 hours and it was ok... but i had some the next day and it was great! definitely needs overnight refridgeration or it gets kinda messy:).

coldsunlight5

posted:7/5/2006

Instead of pouring all the jello into the bowl, I decided to sprinkle it over the pound cake until it was saturated and discarded the rest. The final product was good but it fell apart and didn't look very appetizing.

Joie3

posted:7/3/2006

I made to cake on Saturday for Sunday Dinner for 8 assorted kids, their spouses & grandkids. The cake didn't float and wasn't mushy but there seemed to be too much jello, I didn't use all of it. Although my 11 yr old grandson said it look strange, there was only a small piece left which I had for breakfast this morning : )

jlkilpat

posted:6/27/2006

The cake was fun to make, and very unique. I didn't have a problem with the cake floating, but I agree that the cake was a bit mushy. Perhaps more of the jello should go into the filling, and less absorbed into the cake. Also, I recommend soaking the fruit in sugar water overnight before making the cake as the fruit seems very sour in contrast to the cake. Overall, the audience was impressed, but no one took seconds.

ppainter13

posted:6/20/2006

It was great, but i feel that you left something out of the directions. When i put the jello on top of the cake, the cake floated. I improvised and placed a bowl over the cake to hold it down. of course the jello stuck to the bowl and made a mess. It tasted great if a bit tart. A way to show up the difference in color between pound cake and jello woul make it look prettier. My guests enjoyed it immensely. Naoma

a cook

posted:6/17/2006

Am I missing a step in this recipe? I but the pieces of cake in the bowl. After taking out part of the jello that would go into the cool whip and fruit, I put the rest of the jello on the cake as the recipe stated. The cake floated and I could not keep it down. I finally placed another bowl on top of the cake to try to weight it and then chilled it until the jello was firm. I then put the fruit/cool whip mixture on top of the cake. I just think there were some instructions missing from the recipe.