Creamy Berry Mosaic Cake - cooking recipe

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)

Preparation

Line 2-1/2-qt. bowl with plastic wrap; spray with cooking spray.
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.
STIR boiling water into dry gelatin mix in bowl 2 min until completely dissolved; stir in cold water.
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.
Stir whipped topping into thickened gelatin; gently stir in mixed berries& spoon over cake in bowl.
Refrigerate 4 hours or overnight until firm.
Invert bowl onto moistened plate; shake to loosen gelatin; gently remove bowl. Remove plastic wrap; garnish with extra berries and fresh mint, if desired.