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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 18 |
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This all-American flag cake is delicious and easy to assemble. A pound cake and gelatin base is frosted with whipped topping and decorated with blueberries and strawberries. Ingredients:
1 quart strawberries, divided |
1 1/2 cups boiling water |
1 pkg. (8 serving size) 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 |
1 (8 ounce) tub cool whip whipped topping, thawed |
Directions:
1. Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.
2. 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 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices.
3. 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.
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