Fourth of July Cake

• 1-1/2 cups boiling water
• 1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Gelatin, any red flavor
• ice cubes
• 1 cup cold water
• 1 pkg. (12 oz.) pound cake, cut into 10 slices
• 1 qt. strawberries, divided
• 1-1/3 cups blueberries, divided Whole Foods 3 For $10.00 thru 02/09
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Stir boiling water into dry gelatin in large bowl at least 2 min.
2. until completely dissolved.
3. Add enough ice cubes to cold water to measure 2 cups.
4. Add to gelatin; stir until ice is completely melted.
5. Refrigerate 5 min.
6. or until slightly thickened (consistency of unbeaten egg whites).
7. Meanwhile, line bottom of 13x9-inch dish with cake slices.
8. Cut 3 cups of the strawberries in half; slice remaining strawberries.
9. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently.
10. Spoon over cake slices.
11. Refrigerate 4 hours or until firm.
12. Cover and refrigerate strawberry halves for later use.
13. Spread whipped topping over gelatin just before serving.
14. Arrange strawberry halves, cut sides down, over the whipped topping to resemble the stripes of a flag.
15. Arrange remaining 1/3 cup blueberries on the whipped topping for the "stars."
16. Store in refrigerator.

boiling water, o gelatin, cold water, cake, strawberries, blueberries

Taken from www.kraftrecipes.com/recipes/fourth-of-july-cake-60822.aspx (may not work)