PATRIOTIC QUILT "CAKE"

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1-1/2 cups boiling water
  • 2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
  • Ice cubes
  • 1 cup cold water
  • 1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 10 slices
  • 1 qt. strawberries, sliced, divided
  • 1-1/2 cups blueberries, divided
  • 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
  • 1/4 cup sugar
  • 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided

Directions

  • STIR boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 20 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites).
  • MEANWHILE, line bottom of 13x9-inch baking dish with cake slices. Add 1 cup of the strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set.
  • BEAT Neufchatel cheese and sugar in large bowl with wire whisk or electric mixer until well blended; stir in 2-1/2 cups of the whipped topping. Spread over gelatin. Arrange remaining strawberries and remaining 1/2 cup blueberries on Neufchatel cheese mixture to resemble the squares of a quilt. Pipe remaining whipped topping around squares. Store in refrigerator.

Notes

Categories: Cake  Dessert  Independence Day 
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