Creamy Berry Cake Mosaic

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

1. 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.
2. 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.
3. 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.
4. bowl onto moistened plate; shake to loosen gelatin. Gently remove bowl. Remove plastic wrap. Garnish with reserved 3 raspberries and fresh mint, if desired.
5. Calories: 120
6. Total fat: 5 g
7. Saturated fat: 2 g
8. Cholesterol: 20 mg
9. Sodium: 140 mg
10. Carbohydrate: 19 g
11. Dietary Fiber: 1 g
12. Sugars: 11 g
13. Protein: 2 g
14. Vitamin A: 2% DV
15. Vitamin C: 25% DV
16. Calcium: 0% DV
17. Iron: 4% DV

cake, boiling water, gelatin, cold water, topping, mixed berries

Taken from www.myrecipes.com/recipe/creamy-berry-cake-mosaic (may not work)