Comida Kraft
Recipe Box

Strawberry Layered Pound Cake Dessert

Prep Time
Total Time

12 servings, 1 slice each

You don't need to be a baker to make this party-perfect pound cake dessert. You don't even need strawberries! Read on to find out how it's done….

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What You Need

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Make It

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  • 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.


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


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.


  • 12 servings, 1 slice each

Nutritional Information

Serving Size 12 servings, 1 slice each
Calories 240
Total fat 12g
Saturated fat 8g
Cholesterol 85mg
Sodium 190mg
Carbohydrate 31g
Dietary fiber 0g
Sugars 24g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* 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.

Ratings & Reviews

Rated 3 out of 5 by from
Date published: 2006-04-10
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