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Quilt Cake

By

3 WW PointsPlus

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Quilt Cake 0 Picture

Ingredients

  • 1 1/2 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
  • 1 1/2 cups blueberries, divided
  • 2 pkg. fat free cream cheese, softened
  • 1/4 cup Splenda
  • 1 8-oz. Cool Whip FF, thawed, divided

Details

Preparation

Step 1

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.


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