Flag Cake

• 1 gal. prepared yellow cake batter
• 3 cups JELL-O Strawberry Gelatin
• 1 gal. warm water
• 3 qt. fresh strawberries, divided
• 3 qt. prepared DREAM WHIP Whipped Topping
• 1-1/2 qt. fresh blueberries

1. Spray four (4-inch deep) half steam table pans (or 1 half steam table pan for trial recipe) generously with cooking spray.
2. Pour 1 quart of the cake batter into each pan.
3. Bake in 350F-conventional oven for 35 to 40 minutes or until toothpick inserted in centers comes out clean.
4. Cool completely in pans on wire racks.
5. Meanwhile, dissolve gelatin in warm water.
6. Refrigerate until slightly thickened.
7. Coarsely chop 1 quart of the strawberries (or 1 cup for trial recipe).
8. Add to gelatin; stir gently until well blended.
9. Spread 1-1/4 quarts of the gelatin mixture over each cooled cake.
10. Refrigerate at least 2 hours or until gelatin is set.
11. Cut remaining strawberries in half.
12. Spread 3 cups of the whipped topping over each cake.
13. Decorate with alternating rows of remaining strawberries and blueberries to resemble flag.
14. Refrigerate until ready to serve.

batter, jello, water, fresh strawberries, fresh blueberries

Taken from www.kraftrecipes.com/recipes/-1866.aspx (may not work)