Creamy Berry Cake Mosaic

Ingredients

• 2 pkg jell-o lemon flavor gelatin sugar free (4-serving size each)
• 4 cups poached berries mixed sliced (raspberries, blueberries, strawberries)
• 10 oz reduced fat pound cake prepared
• 1.5 cups water boiling
• 3 cups water cold
• 1.5 cups cool whip lite whipped topping thawed

Equipment

• bowl
• plastic wrap

Directions

1. Line 2-1/2-qt. bowl with plastic wrap; spray with cooking spray.
2. Cut cake into 12 slices. Trim crusts; discard. Line bowl with cake slices, cutting to fit, if necessary.
3. Stir boiling water into dry gelatin mix in bowl 2 min. until completely dissolved. Stir in cold water.
4. Remove 1-1/2 cups of the gelatin; place in large bowl. Refrigerate until slightly thickened. Meanwhile, pour remaining gelatin over cake in bowl.
5. Stir 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.
6. Invert bowl onto moistened plate; shake to loosen gelatin. Gently remove bowl.
7. Remove plastic wrap.
8. Garnish with reserved 3 raspberries and fresh mint, if desired.