Moist white cake becomes way cooler with stripes of JELL-O Jelly. And it's made with better-for-you ingredients.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 baked 9-inch round white cake layers, cooled
2 cups boiling water
2 pkg. (10 g each) Jell-O No Sugar Added Raspberry Jelly Powder
3 cups thawed Cool Whip Light Whipped Topping
Add To Shopping List
How do I make it ?
Place cakes, top sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
Add boiling water to jelly powders; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
Dip bottoms of pans in warm water 10 sec.; remove cakes from pans. Stack cakes on plate, filling and frosting layers with Cool Whip. Refrigerate 1 hour.
Kraft Kitchen Tips!
For coloured frosting, gently stir a few drops of desired colour food colouring into the Cool Whip before using.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 3.5 g
Cholesterol 35 mg
Sodium 260 mg
Carbohydrate 26 g
Fibre 0 g
Sugars 18 g
Protein 3 g
16 servings, 1 piece (91 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.