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Patriotic Quilt "Cake"

  • 20servings
  • 265minutes
  • 200calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups boiling water

  2. 2 pkg. (4-serving size each) JELL-O Strawberry Flavor Gelatin

  3. Ice cubes

  4. 1 cup cold water

  5. 1 pkg. (10 3/4 oz.) frozen prepared pound cake , thawed, cut into 10 slices

  6. 1 qt. strawberries , sliced, divided

  7. 1-1/2 cups blueberries , divided

  8. 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese , softened

  9. 1/4 cup sugar

  10. 1 tub (8 oz.) COOL WHIP LITE Whipped Topping , thawed, divided

Instructions Jump to Ingredients ↑

  1. STIR boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 20 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites).

  2. MEANWHILE, line bottom of 13x9-inch baking dish with cake slices. Add 1 cup of the strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set.

  3. BEAT Neufchatel and sugar in large bowl with wire whisk or electric mixer until well blended; stir in 2-1/2 cups of the whipped topping. Spread over gelatin. Arrange remaining strawberries and remaining 1/2 cup blueberries on Neufchatel mixture to resemble the squares of a quilt. Pipe remaining whipped topping around squares. Store in refrigerator.

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