Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 • 1 quart strawberries divided
- 1 • 1 1/2 cups boiling water
- 1 • 1 pkg. (8 serving size) JELL-O Brand Gelatin any red flavor
- 1 • Ice cubes
- 1 • 1 cup cold water
- 1 • 1 (12 ounce) package pound cake cut into 10 slices
- 1 • 1 1/3 cups blueberries divided
- 1 • 1 (8 ounce) tub COOL WHIP Whipped Topping thawed
Preparation
1.Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.
2.Stir boiling water into dry gelatin mix in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices.
3.Refrigerate 4 hours or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for 'stripes' of 'flag.' Arrange remaining 1/3 cup blueberries on whipped topping for 'stars.' Store leftover cake in refrigerator.
