Quilt Cake

• 1-1/2 cups boiling water
• 2 pkg. (85 g each) Jell-O Strawberry Jelly Powder
• ice cubes
• 1 cup cold water
• 1 pkg. (298 g) frozen prepared pound cake, thawed, cut into 10 slices
• 3 cups sliced strawberries, divided Safeway 1 lb For $3.99 thru 02/09
• 1-1/2 cups raspberries, divided
• 2 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened
• 1/4 cup sugar
• 3 cups thawed Cool Whip Light Whipped Topping, divided

1. Stir boiling water into dry jelly powders in large bowl at least 2 min.
2. until completely dissolved.
3. Add enough ice to cold water to measure 2 cups.
4. Add to jelly; stir until ice is completely melted.
5. Refrigerate 20 min.
6. or until jelly is slightly thickened (consistency of unbeaten egg whites).
7. Meanwhile, cover bottom of 13x9-inch dish with cake slices.
8. Add 1 cup each of the strawberries and raspberries to thickened jelly; stir gently.
9. Spoon over cake slices.
10. Refrigerate 4 hours or until jelly is set.
11. Beat cream cheese spread and sugar in large bowl with wire whisk or electric mixer until well blended; stir in 2-1/2 cups of the whipped topping.
12. Spread over jelly.
13. Arrange remaining 2 cups strawberries and remaining 1/2 cup raspberries over cream cheese mixture to resemble the squares of a quilt.
14. Pipe remaining 1/2 cup whipped topping around squares.
15. Store in refrigerator.

boiling water, cold water, cake, strawberries, raspberries, cream cheese, sugar, topping

Taken from www.kraftrecipes.com/recipes/quilt-cake-106299.aspx (may not work)