Saturday, October 17, 2009
CREAMY BERRY MOSIAC CAKE
1 pkg. (10-3/4 oz.) pound cake
1-1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Lemon Flavor Gelatin
3 cups cold water
1-1/2 cups thawed COOL WHIP
4 cups mixed berries (raspberries, blueberries, sliced strawberries)
1. LINE 2-1/2-qt. bowl with plastic wrap; spray with cooking spray. Cut cake into 12 slices. Trim crusts; discard. Line bowl with cake slices, cutting to fit, if necessary.
2. 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 large bowl. Refrigerate until slightly thickened. Meanwhile, pour remaining gelatin over cake in bowl.
3. STIR whipped topping into thickened gelatin. Reserve 3 raspberries for garnish. Gently stir in remaining mixed berries. Spoon over cake in bowl. Refrigerate 4 hours or overnight until firm.
4. INVERT bowl onto moistened plate; shake to loosen gelatin. Gently remove bowl. Remove plastic wrap. Garnish with reserved 3 raspberries and fresh mint, if desired.