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Strawberry Layered Pound Cake Dessert

Strawberry Layered Pound Cake Dessert recipe
photo by:kraft
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….
25 min
1 hr 40 min
12 servings, 1 slice each
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What You Need

cup   boiling water
pkg.   (4-serving size) JELL-O Strawberry Flavor Gelatin
 Ice cubes
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

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.
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