Strawberry Layered Pound Cake Dessert

1. 1

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

2. 2

   until completely dissolved.

3. 3

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

4. 4

   Add 2 cups of the whipped topping; stir with wire whisk until well blended.

5. 5

   Refrigerate 15 min.

6. 6

   or until slightly thickened.

7. 7

   Meanwhile, remove cake from foil pan; reserve foil pan.

8. 8

   Line reserved pan with foil, with ends of foil extending over sides of pan.

9. 9

   Cut cake horizontally into 3 layers.

10. 10

    Place bottom cake layer in prepared foil pan; cover with half of the gelatin mixture.

11. 11

    Top with second cake layer; cover with remaining gelatin mixture.

12. 12

    Top with remaining cake layer.

13. 13

    Refrigerate 1 hour or until gelatin mixture is firm.

14. 14

    Lift dessert from pan, using foil handles.

15. 15

    Frost top of cake with remaining whipped topping; drizzle with melted chocolate.

16. 16

    Cut into 12 slices.

17. 17

    Store leftover dessert in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.