Desserts

Strawberry Layered Pound Cake Dessert

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Strawberry Layered Pound Cake Dessert recipe

photo by:kraft

time

prep:

25 min

total:

1 hr 40 min

servings

total:

12 servings, 1 slice each

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What You Need

2/3

cup boiling water

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

Ice cubes

1/2

cup cold water

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

pkg. (16 oz.) frozen prepared pound cake, thawed

oz. BAKER'S Semi-Sweet Chocolate, melted

Make It

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1 cup; stir into gelatin until ice is completely melted. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Refrigerate 15 min. or until slightly thickened.

MEANWHILE, remove cake from foil pan; reserve foil pan. Line reserved pan with foil, with ends of foil extending over sides of pan. Cut cake horizontally into 3 layers. Place bottom cake layer in prepared foil pan; cover with half of the gelatin mixture. Top with second cake layer; cover with remaining gelatin mixture. Top with remaining cake layer. Refrigerate 1 hour or until gelatin mixture is firm.

LIFT dessert from pan, using foil handles. Frost top of cake with remaining whipped topping; drizzle with melted chocolate. Cut into 12 slices. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

Substitute

Prepare as directed, using JELL-O Sugar Free Gelatin and COOL WHIP LITE Whipped Topping.

Substitute

Prepare as directed, using JELL-O Cherry or Raspberry Flavor Gelatin. Garnish the cherry flavor with maraschino cherries; garnish the raspberry flavor with fresh raspberries.