Creamy Berry Cake Mosaic – a delicious recipe with cake, boiling water, Gelatin, cold water, Topping, mixed berries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
2-1/2-qt. bowl with plastic wrap; spray with cooking spray. Cut cake into 12 slices. Trim crusts; discard. Line bowl with cake slices, cutting to fit, if necessary.
2
boiling water into dry gelatin mix in bowl 2 min. until completely dissolved. Stir in cold water. Remove 1 1/2 cups of the gelatin; place in large bowl. Refrigerate until slightly thickened. Meanwhile, pour remaining gelatin over cake in bowl.
3
whipped topping into thickened gelatin. Reserve 3 raspberries for garnish. Gently stir in remaining mixed berries. Spoon over cake in bowl. Refrigerate 4 hours or overnight until firm.
4
bowl onto moistened plate; shake to loosen gelatin. Gently remove bowl. Remove plastic wrap. Garnish with reserved 3 raspberries and fresh mint, if desired.
5
Calories: 120
6
Total fat: 5 g
7
Saturated fat: 2 g
8
Cholesterol: 20 mg
9
Sodium: 140 mg
10
Carbohydrate: 19 g
11
Dietary Fiber: 1 g
12
Sugars: 11 g
13
Protein: 2 g
14
Vitamin A: 2% DV
15
Vitamin C: 25% DV
16
Calcium: 0% DV
17
Iron: 4% DV
1183
kcal
Calories
90
g
Fat
100
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pkg. (10-3/4 oz.) reduced fat prepared pound cake, 1 1/2 cups boiling water, 2 pkg. (4-serving size each) JELL-O Lemon Flavor Sugar Free Gelatin, 3 cups cold water, and more.
Yes, Creamy Berry Cake Mosaic falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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