I tried this AMAZING recipe yesterday, and it is just too good not to share. This is my new favorite dessert...and I don't care much for dessert so this is really saying something!!Ingredients:
1 pkg pound cake (10 oz.)
1 1/2 cups boiling water
2 pkg. (4-serving size) Lemon flavored Jello
3 cups cold water
1 1/2 cups thawed cool whip topping
4 cups mixed berries (Raspberries, blueberries, and sliced strawberries)
Directions:
Line a 2 1/2 qt bowl with plastic wrap and spray with cooking spray. Cut cake into slices, trimming the crusts. Line the bowl with cake slices, cutting to fit where necessary.
Stir boiling water into dry jello mix and stir for 2 min. or until dissolved. Stir in cold water. Remove 1 1/2 cups of the gelatin, and place in a large bowl. Refrigerate until slightly thickened. Meanwhile, pour remaining jello mix over the cake, saturating the cake as you pour.
*note: I removed more than the 1 1/2 cups of jello because my bowl was deeper. I didn't want a huge amount of jello in the bottom. So if when you pour the jello into the cake, there is more than about a half an inch, carefully spoon it back out and refrigerate with the rest until slightly thickened....or just be smarter than me and don't pour so much in. But make sure to saturate the cake with the jello...this makes it SO yummy and moist in the end!
Stir whipped topping into slightly thickened Jello. Gently stir in berries. Spoon into cake in bowl. Refrigerate 4 hours or over night.
Invert bowl onto a plate and shake to loosen. Gently remove bowl. Garnish with raspberries and fresh mint in desired.
1 pkg pound cake (10 oz.)
1 1/2 cups boiling water
2 pkg. (4-serving size) Lemon flavored Jello
3 cups cold water
1 1/2 cups thawed cool whip topping
4 cups mixed berries (Raspberries, blueberries, and sliced strawberries)
Directions:
Line a 2 1/2 qt bowl with plastic wrap and spray with cooking spray. Cut cake into slices, trimming the crusts. Line the bowl with cake slices, cutting to fit where necessary.
Stir boiling water into dry jello mix and stir for 2 min. or until dissolved. Stir in cold water. Remove 1 1/2 cups of the gelatin, and place in a large bowl. Refrigerate until slightly thickened. Meanwhile, pour remaining jello mix over the cake, saturating the cake as you pour.
*note: I removed more than the 1 1/2 cups of jello because my bowl was deeper. I didn't want a huge amount of jello in the bottom. So if when you pour the jello into the cake, there is more than about a half an inch, carefully spoon it back out and refrigerate with the rest until slightly thickened....or just be smarter than me and don't pour so much in. But make sure to saturate the cake with the jello...this makes it SO yummy and moist in the end!
Stir whipped topping into slightly thickened Jello. Gently stir in berries. Spoon into cake in bowl. Refrigerate 4 hours or over night.
Invert bowl onto a plate and shake to loosen. Gently remove bowl. Garnish with raspberries and fresh mint in desired.
This was SO creamy and fresh, and perfect for berry season!
Enjoy!!
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