This cake looks yum and I love festive celebrations! I already have a round chocolate cake in waiting for tomorrow night...but I think I can wing a Canadian flag onto it in honour of living in this great country.
Living in Canada is a privilege. After some "interesting" overseas travel last year I almost kissed the tarmac after landing back on Canadian soil. Happy (Early) Canada Day!
Complete recipe, etc., from here.
kraftcanada.com
what you need
1 pkg. (298 g) prepared pound cake, cut into 12 slices
2 cups boiling water
2 pkg. (85 g each) Jell-O Strawberry Jelly Powder
3 cups ice cubes
3 cups sliced fresh strawberries, divided
2 cups thawed Cool Whip Whipped Topping
make it
COVER bottom of 13x9-inch dish with cake slices; set aside.
ADD boiling water to jelly powders in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir 3 to 5 min. or until ice is melted. Remove any unmelted ice. Stir in 1 cup strawberries; pour over cake. Refrigerate 15 min. Cover with Cool Whip.
REFRIGERATE 4 hours or until jelly is firm. Arrange remaining berries over dessert to resemble the Canadian flag.
kraft kitchens tips
VARIATION
You can also quick-set the jelly using frozen sliced strawberries. Dissolve the jelly powders in boiling water as directed. Add 1 cup each frozen strawberries and ice cubes; stir 3 to 5 min. or until thickened. Remove any unmelted ice. Continue as directed, decorating with 2 cups sliced fresh strawberries.
HOW TO DECORATE DESSERT
Using a toothpick, trace a maple leaf pattern on top of dessert. Place a strawberry slice on each leaf point, then fill in the leaf with remaining strawberries.
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