Prep Time
15 Mins
Cook Time
2 Hours 30 Mins
Yield
Makes 14 servings

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.

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

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