Quilt "Cake"

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prep time

20 min

total time

4 hr 25 min

makes

photo by:

kraft

recipe by: kraft

What You Need

1-1/2 cups boiling water

2 pkg. (85 g each) Jell-O Strawberry Jelly Powder

Ice cubes

1 cup cold water

1 pkg. (298 g) frozen prepared pound cake, thawed, cut into 10 slices

3 cups sliced strawberries, divided

1-1/2 cups raspberries, divided

2 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened

1/4 cup sugar

3 cups thawed Cool Whip Light Whipped Topping, divided

Make It

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

MEANWHILE, cover bottom of 13x9-inch dish with cake slices. Add 1 cup each of the strawberries and raspberries to thickened jelly; stir gently. Spoon over cake slices. Refrigerate 4 hours or until jelly is set.

BEAT cream cheese spread 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 jelly. Arrange remaining 2 cups strawberries and remaining 1/2 cup raspberries over cream cheese mixture to resemble the squares of a quilt. Pipe remaining 1/2 cup whipped topping around squares. Store in refrigerator.

kraft kitchens tips

How to Pipe COOL WHIP Whipped Topping

Spoon whipped topping into resealable plastic bag. Cut small piece off one of the bottom corners of bag; seal bag. Gently squeeze top of bag to pipe whipped topping onto dessert as directed.

Size-Wise

This colourful berry cake makes a great treat to share with friends and family.