Name: Canada Day Flag Cake
Ingredients: 298 gram Sara Lee Pound Cake, cut into slices; 2 85-g pkgs Jell-O Strawberry Jelly Powder; 2 cup boiling water; 3 cup ice cubes; 3 cup sliced strawberries (about 1 1/2 lb/ 750g); 1 liter tub Cool Whip whipped topping

Canada Day Flag Cake

Ingredients

298 grams Sara Lee Pound Cake, cut into slices
2 85-g pkgs Jell-O Strawberry Jelly Powder
2 cups boiling water
3 cups ice cubes
3 cups sliced strawberries (about 1 1/2 lb/ 750g)
1 liter tub Cool Whip whipped topping

Instructions

15 servings. Line bottom of 32x23cm (13x9 inch) baking dish with pound cake slices. Dissolve jelly powder in boiling water; add cubes and stir until slightly thickened about 3 to 5 minutes. Remove any unmelted ice cubes. Stir in 2 cups (500mL) sliced strawberries. Pour over cake slices. Spread whipped topping on top of jelly mixture. Chill for 2 hours. Garnish with remaining 1 cup (250mL) sliced strawberries to resemble Canadian flag. TIP: Cut out a pattern of maple leaf. Place in center of cake . Trace leaf pattern using toothpick. Place a strawberry tip in each leaf point and arrange remaining strawberries in the leaf shape.