Canadian Flag Cake
Yield: 15 Servings
1 Sara Lee Pound Cake, cut into 16 slices
2 pk Jello Strawberry Jelly Powder
2 c Boiling water
3 c Ice cubes
3 c Sliced strawberries (about 1 1/2 lbs)
1 Tub Cool Whip Whipped Topping
Line bottom of 13x9 inch baking dish with pound cake slices. Dissolve jelly powder in boiling water; add ice cubes until slightly thickened about 3 to 5 minutes. Remove any unmelted ice cubes. Stir in 2 cups sliced strawberries. Pour over cake slices. Spread whipping topping on top of jelly mixture. Chill for 2 hours. Garnish with remaining 1 cup sliced strawberries to resemble Canadian flag. Tip: Cut out pattern of maple leaf. Place in center of cake, trace leaf pattern using a toothpick. Place a strawberry tip in each point and arrange strawberries in leaf shape. Yield: 15 serving
Yield: 15 Servings
1 Sara Lee Pound Cake, cut into 16 slices
2 pk Jello Strawberry Jelly Powder
2 c Boiling water
3 c Ice cubes
3 c Sliced strawberries (about 1 1/2 lbs)
1 Tub Cool Whip Whipped Topping
Line bottom of 13x9 inch baking dish with pound cake slices. Dissolve jelly powder in boiling water; add ice cubes until slightly thickened about 3 to 5 minutes. Remove any unmelted ice cubes. Stir in 2 cups sliced strawberries. Pour over cake slices. Spread whipping topping on top of jelly mixture. Chill for 2 hours. Garnish with remaining 1 cup sliced strawberries to resemble Canadian flag. Tip: Cut out pattern of maple leaf. Place in center of cake, trace leaf pattern using a toothpick. Place a strawberry tip in each point and arrange strawberries in leaf shape. Yield: 15 serving
