 |
Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 12 |
|
Yep... Kraft again... sounds like a great summery dessert that will look impressive yet with a minimum of work. Ingredients:
1 (10 3/4 ounce) package reduced-fat pound cake |
1 1/2 cups boiling water |
2 (3 ounce) packages lemon jell-o gelatin |
3 cups cold water |
1 1/2 cups thawed cool whip lite |
4 cups mixed berries (raspberries, blueberries, sliced strawberries) |
Directions:
1. Line 2-1/2-qt. bowl with plastic wrap; spray with cooking spray.
2. Cut cake into 12 slices. Trim crusts; discard or eat while no one is looking; line bowl with cake slices, cutting to fit if necessary.
3. STIR boiling water into dry gelatin mix in bowl 2 min until completely dissolved; stir in cold water.
4. Remove 1-1/2 cups of the gelatin; place in a large bowl & refrigerate until slightly thickened; meanwhile, pour remaining gelatin over cake in bowl.
5. Stir whipped topping into thickened gelatin; gently stir in mixed berries& spoon over cake in bowl.
6. Refrigerate 4 hours or overnight until firm.
7. Invert bowl onto moistened plate; shake to loosen gelatin; gently remove bowl. Remove plastic wrap; garnish with extra berries and fresh mint, if desired.
|
|