Quilt "Cake"

Name: Quilt "Cake"
Ingredients: 1-1/2 cups boiling water; 2 pkg. (85 g each) Jell-O Strawberry Jelly Powder; ice cubes; 1 cup cold water; 1 pkg. (298 g) frozen prepared pound cake, thawed, cut into 10 slices; 3 cups sliced strawberries, divided Safeway 1 lb For $3.99 thru 02/09; 1-1/2 cups raspberries, divided; 2 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened; 1/4 cup sugar; 3 cups thawed Cool Whip Light Whipped Topping, divided

10 ingredients

15 steps

Ingredients

1-1/2 cups boiling water
2 pkg. (85 g each) Jell-O Strawberry Jelly Powder
ice cubes
1 cup cold water
1 pkg. (298 g) frozen prepared pound cake, thawed, cut into 10 slices
3 cups sliced strawberries, divided Safeway 1 lb For $3.99 thru 02/09
1-1/2 cups raspberries, divided
2 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened
1/4 cup sugar
3 cups thawed Cool Whip Light Whipped Topping, divided

Directions

1

Stir boiling water into dry jelly powders in large bowl at least 2 min.
2

until completely dissolved.
3

Add enough ice to cold water to measure 2 cups.
4

Add to jelly; stir until ice is completely melted.
5

Refrigerate 20 min.
6

or until jelly is slightly thickened (consistency of unbeaten egg whites).
7

Meanwhile, cover bottom of 13x9-inch dish with cake slices.
8

Add 1 cup each of the strawberries and raspberries to thickened jelly; stir gently.
9

Spoon over cake slices.
10

Refrigerate 4 hours or until jelly is set.
11

Beat cream cheese spread and sugar in large bowl with wire whisk or electric mixer until well blended; stir in 2-1/2 cups of the whipped topping.
12

Spread over jelly.
13

Arrange remaining 2 cups strawberries and remaining 1/2 cup raspberries over cream cheese mixture to resemble the squares of a quilt.
14

Pipe remaining 1/2 cup whipped topping around squares.
15

Store in refrigerator.