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24 servings, 1 piece (98 g) each
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Make sure cake is chilled before serving. Then, use a serrated knife dipped in hot water to cut the cake, carefully wiping blade with clean damp towel between cuts to prevent the filling from building up on the blade.
Prepare cakes as directed; cool completely. Tightly wrap each layer in plastic wrap and freeze up to 2 weeks. When ready to serve, thaw cakes at room temperature before preparing Cool Whip mixture and using to frost cakes.
Dissolve each of the 4 remaining jelly powder flavours in 1 cup boiling water, using separate bowl for each flavour. Pour half of each jelly mixture into one of 8 small dessert dishes. Refrigerate until firm. Top with additional thawed Cool Whip Whipped Topping just before serving. Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Give it a try, you won't be disappointed!
I think the trick to this cake is to make sure that the jelly powder is completely incorporated into the cake mix. Made the cake for a going away party. It was tasty and everyone loved it. We all had our favourite layers. The Berry Blue was the least favourite, so when I make again, I may try a different jelly powder. Someone also suggested using one flavour and have the intensity go from darker to lighter for each layer.