Canada Flag Cake

By gmbeckett

Ingredients

• Sara Lee pound cake
• 2 2 2 pkgs (85g each) Jell-o Strawberry Jelly Powder
• 2 2 2 cups bolling water
• 3 3 3 cups ice cubes
• 2 2 2 cups crushed or sliced strawberries
• Cool Whip

Details

Adapted from google.ca

Preparation

Step 1

Line bottom of 13x9 inch baking pan with sliced Sara Lee pound cake.
Dissolve 2 packages of jello in 2 cups boiling water, add 3 cups ice cubes and stir until slightly thickened, about 3-5 minutes. Remove any unmelted ice cubes. Stir in strawberries. Spread over cake slices. Chili 10 minutes.
Spread thawed cool whip on top of jelly mixture. chili 2 hours. Garnish with additional strawberries arranged to resemble the Canadian flag.
Quick Tip: trace a maple leaf on the cake using a toothpick. Place a strawberry tip in each point and fill in shape with more berries.