Canada Flag "Cake" - cooking recipe

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
Preparation
    LINE bottom of 13x9-inch pan with cake slices; set aside.
    STIR boiling water into combined dry jelly powders in large bowl at least 2 minute until jelly powder is completely dissolved.
    Add ice cubes; stir 3 to 5 minute or until thickened.
    Remove any unmelted ice. Stir in 1 cup of the strawberries.
    Spoon over cake slices.
    Refrigerate 15 minute.
    Cover evenly with the whipped topping or whipping cream.
    REFRIGERATE 4 hours or until jelly is firm.
    Arrange remaining 2 cups strawberries over whipped topping to resemble the Canadian flag.
    Store in refrigerator.

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