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INGREDIENTS

1 pk (8 serving size) or 2 pkgs
4 c Boiling water
1 Tub (8 oz) cool whip
2 c Sliced strawberries
1 pk (8 serving size) or 2 pkgs
2 c Cold water

Servings

INSTRUCTIONS

Stir 2 cups boiling water into each flavor of gelatin in separate bowls 2 minutes or until completely dissolved. Stir 1 cup cold water into each bowl. Pour into separate 13" x 9" pans. Refrigerate at least 3 hours or until firm. Cut into 1/2" cubes. Layer gelatin cubes, whipping topping, cake and strawberries in 3 quart serving bowl as pictured. (they have the blue jello on the bottom, then cool whip, then pound cake cubes, then strawberries, then cool whip, then red jello on top) Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator. note* jello sugar free gelatin, entenmanns fat free golden loaf cake and cool whip lite can be substituted in this recipe. my notes* Im sure any pound cake and any brand of gelatin (obviously) will work. Posted to Bakery-Shoppe Digest V1 #407 by Deborah Hrabinski on Nov 21, 1997

NOTES

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All American Dessert

1 pk (8 serving size) or 2 pkgs 
4 c Boiling water 
1  Tub (8 oz) cool whip 
2 c Sliced strawberries 
1 pk (8 serving size) or 2 pkgs 
2 c Cold water

Stir 2 cups boiling water into each flavor of gelatin in separate bowls 2  minutes or until completely dissolved. Stir 1 cup cold water into each  bowl. Pour into separate 13" x 9" pans. Refrigerate at least 3 hours or  until firm. Cut into 1/2" cubes.    Layer gelatin cubes, whipping topping, cake and strawberries in 3 quart  serving bowl as pictured. (they have the blue jello on the bottom, then  cool whip, then pound cake cubes, then strawberries, then cool whip, then  red jello on top) Refrigerate at least 1 hour or until ready to serve.  Store leftover dessert in refrigerator.  note* jello sugar free gelatin, entenmanns fat free golden loaf cake and  cool whip lite can be substituted in this recipe.    my notes* Im sure any pound cake and any brand of gelatin (obviously) will  work.    Posted to Bakery-Shoppe Digest V1 #407 by Deborah Hrabinski  <dh@AESOP.RUTGERS.EDU> on Nov 21, 1997

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Nutrition

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Serving Size: 1 Serving (924g)
Recipe Makes: 1 Servings

Calories: 106
Calories from Fat: 9 (8%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 21.1mg		1 %
Potassium 513.9mg		14 %
Total Carbohydrate 25.5g		7 %
	Dietary Fiber 6.6g	27 %
	Sugars, other 18.9g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 106

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