Canada Flag Cake

• 1 (298 g) package poundcake, cut into 10 slices
• 2 cups boiling water
• 2 (85 g) packages jell-o strawberry gelatin
• 3 cups ice cubes
• 3 cups sliced fresh strawberries, divided
• 2 cups thawed Cool Whip Topping, I prefer whipping cream

1. LINE bottom of 13x9-inch pan with cake slices; set aside.
2. STIR boiling water into combined dry jelly powders in large bowl at least 2 minute until jelly powder is completely dissolved.
3. Add ice cubes; stir 3 to 5 minute or until thickened.
4. Remove any unmelted ice. Stir in 1 cup of the strawberries.
5. Spoon over cake slices.
6. Refrigerate 15 minute.
7. Cover evenly with the whipped topping or whipping cream.
8. REFRIGERATE 4 hours or until jelly is firm.
9. Arrange remaining 2 cups strawberries over whipped topping to resemble the Canadian flag.
10. Store in refrigerator.

poundcake, boiling water, jello strawberry gelatin, fresh strawberries, topping

Taken from www.food.com/recipe/canada-flag-cake-239680 (may not work)