Wave Your
Flag Cake
- 1 quart strawberries (about
4 cups), divided use
1 1/2 cups boiling water
1 (6-ounce) package or 2 (3.25-ounce each) packages Jell-O
Brand Gelatin, any red flavor
- Ice cubes
1 cup cold water
1 (12-ounce) package pound cake, cut into 10 slices
1 1/3 cups blueberries, divided use
1 (8-ounce) tub Cool Whip Whipped Topping, thawed
- Slice 1 cup of the strawberries;
set aside. Halve remaining strawberries; set aside.
- Stir boiling water into
dry gelatin mix in large bowl 2 minutes until completely dissolved.
Add enough ice to cold water to measure 2 cups. Add to gelatin;
stir until ice is melted. Refrigerate 5 minutes or until slightly
thickened (consistency of unbeaten egg whites).
- Meanwhile, line bottom
of 13 x 9-inch dish with cake slices. Add sliced strawberries
and 1 cup of the blueberries to thickened gelatin; stir gently.
Spoon over cake slices.
- Refrigerate 4 hours or
until firm.
- Spread whipped topping
over gelatin. Arrange strawberry halves on whipped topping for
"stripes" of "flag." Arrange remaining 1/3
cup blueberries on whipped topping for "stars." Store
leftover cake in refrigerator.
Makes 18 servings.
Nutrition: (per serving)
Calories 160
Total fat 6g
Saturated fat 4.5g
Cholesterol 40mg
Sodium 120mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 19g
Protein 2g
Vitamin A 4%DV
Vitamin C 35%DV
Calcium 0%DV
Iron 2%DV
Recipe and photograph provided courtesy of Kraft Food,
Inc.
