Canadian Flag Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 170.9
- Total Fat: 1.9 g
- Cholesterol: 0.3 mg
- Sodium: 277.4 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 1.1 g
- Protein: 3.9 g
View full nutritional breakdown of Canadian Flag Cake calories by ingredient
Introduction
This is a modified Kraft recipe, and so good on a hot July 1st celebration! This is a modified Kraft recipe, and so good on a hot July 1st celebration!Number of Servings: 12
Ingredients
-
1 precooked anglefood cake - cut in slices
2 C boiling water
2 pkg (85g) Jello Light Strawberry
3 Cups Ice Cubes
3 Cups of sliced strawberries
2 Cups thawed Cool Whip light whipped topping
Directions
Ready in 4hrs, 30mins.
Line bottom of 13x9" pan with cake slices; set aside.
Stir boiling water into combined dry jello powders in large bowl at least 2 mins until jelly powder is completely dissolved. Add ice cubes; stir 3-5mins or until thickened. Remove any unmelted ice. Stir in 1 C of the strawberries. Spoon over cake slices. Refrigerate 15mins. Cover evenly with whipped topping.
Refrigerate 4 hours or until jelly is firm. Arrange remaining 2 cups strawberries over whipped topping to resemble the Cnd. Flag. Store in refridgerator.
Number of Servings: 12
Recipe submitted by SparkPeople user SPETER.
Line bottom of 13x9" pan with cake slices; set aside.
Stir boiling water into combined dry jello powders in large bowl at least 2 mins until jelly powder is completely dissolved. Add ice cubes; stir 3-5mins or until thickened. Remove any unmelted ice. Stir in 1 C of the strawberries. Spoon over cake slices. Refrigerate 15mins. Cover evenly with whipped topping.
Refrigerate 4 hours or until jelly is firm. Arrange remaining 2 cups strawberries over whipped topping to resemble the Cnd. Flag. Store in refridgerator.
Number of Servings: 12
Recipe submitted by SparkPeople user SPETER.