4/5
(2 Votes)
Ingredients
- Sara Lee pound cake
- 2 2 2 pkgs (85g each) Jell-o Strawberry Jelly Powder
- 2 2 2 cups bolling water
- 3 3 3 cups ice cubes
- 2 2 2 cups crushed or sliced strawberries
- Cool Whip
Preparation
Step 1
Line bottom of 13x9 inch baking pan with sliced Sara Lee pound cake.
Dissolve 2 packages of jello in 2 cups boiling water, add 3 cups ice cubes and stir until slightly thickened, about 3-5 minutes. Remove any unmelted ice cubes. Stir in strawberries. Spread over cake slices. Chili 10 minutes.
Spread thawed cool whip on top of jelly mixture. chili 2 hours. Garnish with additional strawberries arranged to resemble the Canadian flag.
Quick Tip: trace a maple leaf on the cake using a toothpick. Place a strawberry tip in each point and fill in shape with more berries.