 |
Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 12 |
|
I recommend Sour Cream Pound Cake for the pound cake. Ingredients:
1 (298 g) package poundcake, cut into 10 slices |
2 cups boiling water |
2 (85 g) packages jell-o strawberry gelatin |
3 cups ice cubes |
3 cups sliced fresh strawberries, divided |
2 cups thawed cool whip topping, i prefer whipping cream |
Directions:
1. LINE bottom of 13x9-inch pan with cake slices; set aside.
2. STIR boiling water into combined dry jelly powders in large bowl at least 2 minute until jelly powder is completely dissolved.
3. Add ice cubes; stir 3 to 5 minute or until thickened.
4. Remove any unmelted ice. Stir in 1 cup of the strawberries.
5. Spoon over cake slices.
6. Refrigerate 15 minute.
7. Cover evenly with the whipped topping or whipping cream.
8. REFRIGERATE 4 hours or until jelly is firm.
9. Arrange remaining 2 cups strawberries over whipped topping to resemble the Canadian flag.
10. Store in refrigerator.
|
|