- 1 pkg. (10-3/4 oz.) reduced fat prepared pound cake
- 1 1/2 cups boiling water
- 2 pkg. (4-serving size each) JELL-O Lemon Flavor Sugar Free Gelatin
- 3 cups cold water
- 1 1/2 cups thawed COOL WHIP LITE Whipped Topping
- 4 cups mixed berries (raspberries, blueberries, sliced strawberries)
How to Make It
LINE 2-1/2-qt. bowl with plastic wrap; spray with cooking spray. Cut cake into 12 slices. Trim crusts; discard. Line bowl with cake slices, cutting to fit, if necessary.
STIR boiling water into dry gelatin mix in bowl 2 min. until completely dissolved. Stir in cold water. Remove 1 1/2 cups of the gelatin; place in large bowl. Refrigerate until slightly thickened. Meanwhile, pour remaining gelatin over cake in bowl.
STIR whipped topping into thickened gelatin. Reserve 3 raspberries for garnish. Gently stir in remaining mixed berries. Spoon over cake in bowl. Refrigerate 4 hours or overnight until firm.
INVERT bowl onto moistened plate; shake to loosen gelatin. Gently remove bowl. Remove plastic wrap. Garnish with reserved 3 raspberries and fresh mint, if desired.
Total fat: 5 g
Saturated fat: 2 g
Cholesterol: 20 mg
Sodium: 140 mg
Carbohydrate: 19 g
Dietary Fiber: 1 g
Sugars: 11 g
Protein: 2 g
Vitamin A: 2% DV
Vitamin C: 25% DV
Calcium: 0% DV
Iron: 4% DV