Creamy Berry Cake Mosaic

1. 1

   Line 2.5-L bowl with plastic wrap; spray with cooking spray.

2. 2

   Cut cake into 12 slices.

3. 3

   Trim crusts; discard.

4. 4

   Line bowl with cake slices, cutting to fit, if necessary.

5. 5

   Stir boiling water into dry jelly powder mix in large bowl 2 min.

6. 6

   until completely dissolved.

7. 7

   Stir in cold water.

8. 8

   Remove 1-1/2 cups of the dissolved jelly; place in large bowl.

9. 9

   Refrigerate until slightly thickened.

10. 10

    Meanwhile, pour remaining dissolved jelly over cake in bowl.

11. 11

    Stir whipped topping into thickened jelly.

12. 12

    Reserve 3 raspberries for garnish.

13. 13

    Gently stir in remaining mixed berries.

14. 14

    Spoon over cake in bowl.

15. 15

    Refrigerate 4 hours or overnight until firm.

16. 16

    Invert bowl onto moistened plate; shake to loosen jelly.

17. 17

    Gently remove bowl.

18. 18

    Remove plastic wrap.

19. 19

    Garnish with reserved raspberries and fresh mint, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.