| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Canadian |
Holidays, Desserts |
15 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Typed in MMFormat by
cjhartlin@email.msn.com Source: Shop & Save Coupon Flyer.
Posted to MM-Recipes Digest V4 #12 by cjhartlin@email.msn.com on Jun
17, 1999
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