Canada Day Layer Cake

• 1 pkg. (2-layer size) white cake mix
• 3 Tbsp. (1/2 of 85-g pkg.) Jell-O Raspberry Jelly Powder
• 2/3 cup vanilla nonfat Greek-style yogurt
• 2/3 cup icing sugar
• 1 tub (1 L) Cool Whip Whipped Topping, thawed
• 1-1/2 cups raspberries, divided

1. Heat oven to 350 degrees F.
2. Grease and flour 2 (9-inch) round pans; cover bottoms with parchment.
3. Prepare cake batter as directed on package.
4. Pour half into separate bowl; stir in dry raspberry jelly powder.
5. Pour batters into prepared pans.
6. Bake 28 to 30 min.
7. or until toothpick inserted in centres comes out clean.
8. Cool cakes in pans 15 min.
9. Remove to wire racks; cool completely.
10. Mix yogurt and sugar in large bowl until blended; gently stir in Cool Whip.
11. Reserve 2 cups Cool Whip mixture for later use.
12. Stir raspberries into remaining Cool Whip mixture.
13. Cut red cake layer horizontally in half; place 1 layer on plate.
14. Cover with 3/4 cup raspberry mixture and white cake layer; spread with remaining raspberry mixture.
15. Top with remaining red cake layer.
16. Frost top and side of cake with reserved Cool Whip mixture.
17. Refrigerate 2 hours.
18. Arrange remaining berries over cake to resemble the Canadian flag.
19. (See tip.)

white cake, vanilla nonfat, icing sugar, raspberries

Taken from www.kraftrecipes.com/recipes/canada-day-layer-cake-180928.aspx (may not work)