Strawberry Layered Pound Cake Dessert

Name: Strawberry Layered Pound Cake Dessert
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings ice cubes; 454 grams pkg. frozen prepared pound cake, thawed; 28 grams BAKERS Semi-Sweet Chocolate, melted; 1 package (4-serving size) JELL-O Strawberry Flavor Gelatin; 118 milliliters cold water; 158 milliliters boiling water; 227 grams tub COOL WHIP Whipped Topping, thawed, divided

One portion of this dish contains roughly 3g of protein, 4g of fat, and a total of 192 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 12. It is a good option if you're following a gluten free and dairy free diet. It is perfect for Mother's Day. A mixture of ice cubes, cool whip whipped topping, jell-o strawberry flavor gelatin, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes.

Instructions

Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved.

Ingredients you will need

Gelatin Dessert Mix

Water

Equipment you will use

Bowl

Add enough ice cubes to cold water to measure 1 cup; stir into gelatin until ice is completely melted.

Ingredients you will need

Ice

Gelatin

Water

Add 2 cups of the whipped topping; stir with wire whisk until well blended. Refrigerate 15 min. or until slightly thickened.

Ingredients you will need

Whipped Topping

Equipment you will use

Whisk

Meanwhile, remove cake from foil pan; reserve foil pan. Line reserved pan with foil, with ends of foil extending over sides of pan.

Equipment you will use

Aluminum Foil

Frying Pan

Cut cake horizontally into 3 layers.

Place bottom cake layer in prepared foil pan; cover with half of the gelatin mixture. Top with second cake layer; cover with remaining gelatin mixture. Top with remaining cake layer. Refrigerate 1 hour or until gelatin mixture is firm.

Ingredients you will need

Gelatin

Equipment you will use

Aluminum Foil

Frying Pan

Lift dessert from pan, using foil handles. Frost top of cake with remaining whipped topping; drizzle with melted chocolate.

Ingredients you will need

Whipped Topping

Chocolate

Equipment you will use

Aluminum Foil

Frying Pan

Cut into 12 slices. Store leftover dessert in refrigerator.

Equipment

Ingredients

Servings:

12servings

ice cubes 454grams

pkg. frozen prepared pound cake, thawed 28grams

BAKER'S Semi-Sweet Chocolate, melted 1package

(4-serving size) JELL-O Strawberry Flavor Gelatin 118milliliters

cold water 158milliliters

boiling water 227grams

tub COOL WHIP Whipped Topping, thawed, divided

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Pound Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.