I make this “cake” every year. I actually assumed my dad’s ex made it up as a child and figured it to be an original awesome idea, but then 3 years ago Kraft announced it in a full-page ad in several food magazines. I’ve made their version and I really like the cream cheese and cool whip mixed together. I don’t always make it that way as I find my way easier and more laid back. The Kraft recipe is below. But first some photographs of this delicious summer treat!
Click here for the Kraft version of this cake.
Here’s what we normally do: Cut up strawberries and slice pound cake. Lay the pound cake slices in the bottom of a 9 x 13″ pan and “sprinkle” cut up strawberries and blueberries on top. Make strawberry jello according to box instructions and pour over the pound cake and berries. (Pro tip: lightly smush the pound cake after adding the liquid jello so it soaks into the slices of cake.) Refrigerate. When jello has set spread cool whip on top. Then use blueberries in one corner for the stars and sliced strawberries for the stripes to create a flag. Eat it all in one sitting. 🙂
This time I didn’t decorate it with the flag as I was impatient. Also, the boyfriend bought canned readiwhip and unfortunately it kind of melted back into cream form and so now the cake looks inedible (but is still strangely delicious).
Don’t use rediwhip. Use the cream cheese and cool whip blend for maximum yumminess.
Enjoy your 4th of July!!!