Canadian Flag Cake Recipe
Servings: 12
Ingredients
- 1 x Sara Lee Lb. Cake, cut into 16 slices
- 2 pkt Jello Strawberry Jelly Pwdr
- 2 c. Boiling water
- 3 c. Ice cubes
- 3 c. Sliced strawberries (about 1 1/2 lbs)
- 1 tub Cold Whip Whipped Topping
Directions
- Line bottom of 13x9 inch baking dish with lb. cake slices. Dissolve jelly pwdr in boiling water; add in ice cubes till slightly thickened about 3 to 5 min. Remove any unmelted ice cubes. Stir in 2 c. sliced strawberries. Pour over cake slices. Spread whipping topping on top of jelly mix. Refrigeratefor 2 hrs. Garnish with remaining 1 c. sliced strawberries to resemble Canadian flag. Tip: Cut out pattern of maple leaf. Place in center of cake, trace leaf pattern using a toothpick. Place a strawberry tip in each point and arrange strawberries in leaf shape.
- Yield: 15 serving
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 12 servings | |
| Calories 12 | |
| Calories from Fat 1 | 8% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 60mg | 2% |
| Total Carbs 3.0g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.91g | 1% |
| Protein 0.26g | 0% |
