JELLO CAKE

Cheryl Ann Hojnowski
Brownstown Township

Yield: 20 servings

1 quart strawberries, divided
2 4-serving size packages red gelatin
Ice cubes
1 cup cold water
1 package pound cake, cut in slices
1 1/2 cups blueberries, divided
2 8-ounce packages cream cheese, softened
1/4 cup sugar
1 8-ounce tub non-dairy whipped topping, thawed

Slice 1 cup of strawberries and cut the rest in half. Stir boiling water into gelatin until dissolved. Add ice to cold water to make 2 cups; add to gelatin until ice is melted. Refrigerate 5 minutes or until consistency of unbeaten egg whites. Cover bottom of 13”x9” pan with pound cake. Stir sliced strawberries and 1 cup blueberries into gelatin and pour over cake. Refrigerate 4 hours or until set. Beat cream cheese and sugar in large bowl with whisk until blended; gently add whipped topping. Spread over gelatin. Top with strawberry halves and blueberries. Store in refrigerator.