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Canada Flag Cake


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 (13x9 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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.