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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