Quilt Cake

3 WW PointsPlus

Quilt Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups boiling water

  • 2

    pkg. sugar free strawberry Jell-O

  • Ice Cubes

  • 1

    cup cold water

  • 1

    loaf angel food cake, sliced into 10 slices

  • 2

    cups strawberries, divided

  • cups blueberries, divided

  • 2

    pkg. fat free cream cheese, softened

  • ¼

    cup Splenda

  • 1

    8-oz. Cool Whip FF, thawed, divided

Directions

Stir boiling water into dry gelatin in large bowl at least 2 minutes, until complete dissolved. Add enough ice to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 20 minutes or until gelatin is slightly thickened (consistence of unbeaten egg whites). Line bottom of 13x9 baking pan with cake slices. Add 1 cup of the strawberries and 1 cup of the blueberries to thickened Jell-O; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set. Beat cream cheese and Splenda in large bowl with wire whisk or mixer; stir in 2 ½ cups Cool Whip. Spread over Jell-O. Arrange remaining strawberries and remaining ½ cup blueberries on cheese mixture to resemble the squares of a quilt. Pipe remaining whipped topping around squares. Store in refrigerator.


Nutrition

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