10.8 oz round cake frozen thawed cut into 10 slices
4 cups strawberries divided sliced
3 oz jell-o strawberry flavor gelatin
0.3 cup sugar
1 cup water cold
1.5 cups water boiling
8 oz cool whip lite whipped topping divided thawed
Equipment
bowl
whisk
baking pan
Directions
Stir boiling water into gelatin mixes in large bowl 2 min. until completely dissolved.
Add enough ice to cold water to measure 2 cups.
Add to gelatin; stir until ice is completely melted. Refrigerate 20 min. or until gelatin is slightly thickened.
Meanwhile, line bottom of 13x9-inch baking dish with cake slices.
Add 1 cup of the strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until firm.
Whisk Neufchatel and sugar in large bowl until blended; stir in 2-1/2 cups COOL WHIP.
Spread over gelatin. Arrange remaining strawberries and remaining 1/2 cup blueberries on Neufchatel mixture to resemble the squares of a quilt. Pipe remaining whipped topping around squares.
