Canada Day Flag Cake
Ingredients
- 298 gram Sara Lee Pound Cake, cut into slices
- 2 85-g pkgs Jell-O Strawberry Jelly Powder
- 2 cup boiling water
- 3 cup ice cubes
- 3 cup sliced strawberries (about 1 1/2 lb/ 750g)
- 1 liter tub Cool Whip whipped topping
Instructions
15 servings. Line bottom of 32x23cm (13x9 inch) baking dish with pound cake slices. Dissolve jelly powder in boiling water; add cubes and stir until slightly thickened about 3 to 5 minutes. Remove any unmelted ice cubes. Stir in 2 cups (500mL) sliced strawberries. Pour over cake slices. Spread whipped topping on top of jelly mixture. Chill for 2 hours. Garnish with remaining 1 cup (250mL) sliced strawberries to resemble Canadian flag. TIP: Cut out a pattern of maple leaf. Place in center of cake . Trace leaf pattern using toothpick. Place a strawberry tip in each leaf point and arrange remaining strawberries in the leaf shape.