Best Creamy Berry Mosaic Cake Recipes

CREAMY BERRY CAKE MOSAIC

Creamy Berry Cake Mosaic image

This elegant JELL-O Dessert really shows off the season's beautiful berries.

Provided by My Food and Family

Categories Recipes

Time 4h30m

Yield Makes 14 servings.

Number Of Ingredients 6

Ingredients

1 pkg. (10-3/4 oz.) prepared pound cake
1-1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O Lemon Flavor Gelatin
3 cups cold water
1-1/2 cups thawed COOL WHIP Whipped Topping
4 cups mixed berries (raspberries, blueberries, sliced strawberries)

Steps:

Line 2-1/2-qt. bowl with plastic wrap; spray with cooking spray. Cut cake into 12 slices. Trim crusts; discard. Line bowl with cake slices, cutting to fit, if necessary.
Stir boiling water into dry gelatin mix in bowl 2 min. until completely dissolved. Stir in cold water. Remove 1-1/2 cups of the gelatin; place in large bowl. Refrigerate until slightly thickened. Meanwhile, pour remaining gelatin over cake in bowl.
Stir whipped topping into thickened gelatin. Reserve 3 raspberries for garnish. Gently stir in remaining mixed berries. Spoon over cake in bowl. Refrigerate 4 hours or overnight until firm.
Invert bowl onto moistened plate; shake to loosen gelatin. Gently remove bowl. Remove plastic wrap. Garnish with reserved 3 raspberries and fresh mint, if desired.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 22 g, Protein 3 g

CREAMY BERRY MOSAIC CAKE

Creamy Berry Mosaic Cake image

Yep... Kraft again... sounds like a great summery dessert that will look impressive yet with a minimum of work.

Provided by JanetB-KY

Categories Gelatin

Time 19m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 3/4 ounce) package reduced-fat pound cake
1 1/2 cups boiling water
2 (3 ounce) packages lemon Jell-O gelatin
3 cups cold water
1 1/2 cups thawed Cool Whip Lite
4 cups mixed berries (raspberries, blueberries, sliced strawberries)

Steps:

Line 2-1/2-qt. bowl with plastic wrap; spray with cooking spray.
Cut cake into 12 slices. Trim crusts; discard or eat while no one is looking; line bowl with cake slices, cutting to fit if necessary.
STIR boiling water into dry gelatin mix in bowl 2 min until completely dissolved; stir in cold water.
Remove 1-1/2 cups of the gelatin; place in a large bowl & refrigerate until slightly thickened; meanwhile, pour remaining gelatin over cake in bowl.
Stir whipped topping into thickened gelatin; gently stir in mixed berries& spoon over cake in bowl.
Refrigerate 4 hours or overnight until firm.
Invert bowl onto moistened plate; shake to loosen gelatin; gently remove bowl. Remove plastic wrap; garnish with extra berries and fresh mint, if desired.

Nutrition Facts : Calories 156.3, Fat 1.4, SaturatedFat 1.1, Cholesterol 0.2, Sodium 77, Carbohydrate 35.2, Fiber 1.6, Sugar 14.4, Protein 2.6

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