Mexican Flag Cake

• 1-1/2 cups boiling water
• 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
• ice cubes
• 1 cup cold water
• 1 pkg. (10.75 oz.) prepared pound cake, cut into 10 slices
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 4 kiwi, peeled, sliced
• 10 fresh strawberries, cut in half Safeway 1 lb For $3.99 thru 02/09

1. Add boiling water to gelatin mixes; stir 2 min.
2. until completely dissolved.
3. Add enough ice to cold water to make 2 cups.
4. Add to gelatin; stir until melted.
5. Refrigerate 5 min.
6. or until gelatin is slightly thickened.
7. Cover bottom of 13x9-inch dish with cake; cover with gelatin.
8. Refrigerate 4 hours or until set.
9. Beat cream cheese and sugar in large bowl with whisk or mixer until blended; stir in COOL WHIP.
10. Spread over gelatin.
11. Arrange fruit on cream cheese mixture to resemble the Mexican flag.

boiling water, gelatin, cold water, cake, philadelphia cream cheese, sugar, kiwi, fresh strawberries

Taken from www.kraftrecipes.com/recipes/mexican-flag-cake-112899.aspx (may not work)