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Make sure cake is chilled before serving. Then, use a serrated knife dipped in hot water to cut the cake, carefully wiping blade with clean damp towel between cuts to prevent the filling from building up on the blade.
Prepare cakes as directed; cool completely. Tightly wrap each layer in plastic wrap and freeze up to 2 weeks. When ready to serve, thaw cakes at room temperature before preparing COOL WHIP mixture and using to frost cakes.
Dissolve each of the 4 remaining gelatin mix flavors in 1 cup boiling water, using separate bowl for each flavor. Pour half of each flavor gelatin into one of 8 small dessert dishes. Refrigerate until firm. Top with additional thawed COOL WHIP Whipped Topping just before serving. Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made it for Easter last year. All the beautiful layers made it a perfect cake for Spring/Easter. My son has requested it for his birthday cake this year because it was so good. Beautiful and tasty cake
This recipe was so easy plus I cut the sugar by going sugar=free with the jello cake mix and
cool whip. Made it for Easter today and it was a hit
thank you Kraft
I made this cake last Easter and it turned out delicious and beautiful. It is so very easy. Everyone was so surprised when I cut into it and all the colors were revealed. The only thing I needed to do was make a double batch of icing as it is a tall cake. I can't wait to make it again this Easter. Love, Love, Love it!