Best Wave Your Flag Cake Recipes
WAVE YOUR FLAG 'CAKE'
Avoid heating up the kitchen by combining JELL-O® Gelatin, cake and berries for this Wave Your Flag 'Cake.' Our Wave Your Flag 'Cake' is great for summer.
Provided by My Food and Family
Categories Dairy
Time 4h25m
Yield 18 servings
Number Of Ingredients 8
Steps:
- Slice 1 cup strawberries; cut remaining strawberries in half.
- Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened. Meanwhile, cover bottom of 13x9-inch dish with cake slices.
- Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until firm.
- Spread COOL WHIP over dessert. Top with fruit to resemble the US flag, using strawberries for the stripes and remaining blueberries for the stars.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 130 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 21 g, Protein 2 g
WAVE YOUR FLAG CAKE
Steps:
- SLICE 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.
- STIR boiling water into dry gelatin mix in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites).
- MEANWHILE, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices.
- REFRIGERATE 4 hours or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for "stripes" of "flag." Arrange remaining 1/3 cup blueberries on whipped topping for "stars." Store leftover cake in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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