Ingredients for Creamy Berry Mosaic Cake
- Reduced Fat Pound Cake
- 1/2 cup boiling water
- Lemon Jell O Gelatin
- 1/2 cup cold water
- Cool Whip Lite
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries, etc.)
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How to Make Creamy Berry Mosaic Cake
- Line a 2.5-quart bowl with plastic wrap, leaving an overhang for easy removal.
- Spray the bowl with cooking spray.
- Cut a store-bought 10-inch cake into 12 slices.
- Trim the crusts from the cake slices and set aside (or enjoy!).
- Line the prepared bowl with the cake slices, cutting them to fit as needed.
- In a separate bowl, bloom 1 packet (1 tablespoon) of unflavored gelatin in 1/2 cup boiling water for 2 minutes until completely dissolved.
- Stir in 1/2 cup cold water.
- Set aside 1 1/2 cups of the gelatin mixture.
- Place the remaining gelatin mixture in the refrigerator until slightly thickened (about 10-15 minutes).
- Meanwhile, pour the remaining gelatin mixture over the cake slices in the prepared bowl.
- In a large bowl, gently fold 1 (8-ounce) container of whipped topping into the thickened gelatin until just combined.
- Gently fold in 2 cups of mixed fresh berries (strawberries, blueberries, raspberries, etc.)
- Spoon the berry-gelatin mixture over the cake layers in the bowl.
- Refrigerate for at least 4 hours, or preferably overnight, until firm.
- To unmold, carefully invert the bowl onto a serving plate that has been lightly moistened.
- Shake gently to loosen the gelatin.
- Remove the bowl and plastic wrap.
- Garnish with extra berries and fresh mint, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
57g
Fat
5g
Carbs
11g
