Mkaes 15 servings
1 298g Sara Lee Pound Cake, cut into slices (the light one)
2 85g pkgs JELL-O Strawberry Jelly Powder
2 cups boiling water
3 cups ice cubes
3 cups sliced strawberries (about 1-1/2 lb/ 750g)
1 1L tub COOL WHIP whipped topping (ultra-lowfat)
LINE bottom of 32x23cm (13×9 inch) baking dish with pound cake slices.
DISSOLVE jelly powder in boiling water; add cubes and stir until slightly thickened about 3 to 5 minutes. Remove any unmelted ice cubes. Stir in 2 cups (500mL) sliced strawberries. Pour over cake slices. SPREAD whipped topping on top of jelly mixture. CHILL for 2 hours. Garnish with remaining 1 cup (250mL) sliced strawberries to resemble Canadian flag.
TIP:
Cut out a pattern of maple leaf. Place in center of cake. Trace leaf pattern using toothpick. Place a strawberry tip in each leaf point and arrange remaining strawberries in the leaf shape.