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Creamy Berry Cake Mosaic

Prep Time:
15 min

Total Time:
4 hr 30 min

Makes:
14

1 pkg. (298 g) pound cake

1-1/2 cups boiling water

2 pkg. (85 g each) JELL-O Lemon Jelly Powder

3 cups cold water

1-1/2 cups thawed COOL WHIP Whipped Topping

4 cups mixed berries (raspberries, blueberries, sliced strawberries)

LINE 2.5-L bowl with plastic wrap; spray with cooking spray. Cut cake into 12 slices. Trim crusts; discard. Line bowl with cake slices, cutting to fit, if necessary.

STIR boiling water into dry jelly powder mix in large bowl 2 min. until completely dissolved. Stir in cold water. Remove 1-1/2 cups of the dissolved jelly; place in large bowl. Refrigerate until slightly thickened. Meanwhile, pour remaining dissolved jelly over cake in bowl.

STIR whipped topping into thickened jelly. Reserve 3 raspberries for garnish. Gently stir in remaining mixed berries. Spoon over cake in bowl. Refrigerate 4 hours or overnight until firm.

INVERT bowl onto moistened plate; shake to loosen jelly. Gently remove bowl. Remove plastic wrap. Garnish with reserved raspberries and fresh mint, if desired.