20 min
Total Time:
4 hr 25 min
Makes:
1-1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
ice cubes
1 cup cold water
1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 10 slices
1 qt. strawberries, sliced, divided
1-1/2 cups blueberries, divided
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
STIR boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 20 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites).
MEANWHILE, line bottom of 13×9-inch baking dish with cake slices. Add 1 cup of the strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set.
BEAT Neufchatel cheese and sugar in large bowl with wire whisk or electric mixer until well blended; stir in 2-1/2 cups of the whipped topping. Spread over gelatin. Arrange remaining strawberries and remaining 1/2 cup blueberries on Neufchatel cheese mixture to resemble the squares of a quilt. Pipe remaining whipped topping around squares. Store in refrigerator.
Kraft Kitchens Tips
Size-Wise
This is the perfect dessert for your annual Memoral Day or July 4th picnic. Since it serves 20, one “cake” goes a long way!
Prepare as directed, using JELL-O Brand Berry Blue Flavor Gelatin.
How to Pipe COOL WHIP Whipped Topping
Spoon whipped topping into resealable plastic bag. Cut small piece off one of the bottom corners of bag; seal bag. Gently squeeze top of bag to pipe whipped topping onto dessert as directed.
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