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Creamy Berry Cake Mosaic

Prep time 15 mins
Cook time 2 hrs, 30 mins
Yield Makes 14 servings


  • 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

  1. 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.

    Nutritional Information
    Calories: 120
    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