I know it’s not Monday Make day, but I thought I’d post the Kraft Canada Day Pound cake recipe we’ve used over and over again for our celebrations. A tried and true one.
And if any of you are interested in learning more about the youthfulness of our flag (it’s only 50 years old this year!) click here to learn more about the Great Flag Debate.
To make the above Canadian Flag Pound and Jello cake just follow these three instructions:
1. Line the bottom of a 13 x 9 in. baking pan with sliced Sara Lee Pound Cake
2. Dissolve 2 pkgs of JELL-O Strawberry Jelly Powder in 2 C boiling water; add 3 C ice cubes and stir until slightly thickened about 3-5 mins. Remove any unmelted ice cubes. Stir in 2 C crushed or sliced strawberries. Spread over cake slices. Chill 10 mins.
3. Spread thawed Cool Whip whipped topping on top of jelly mixture. Chill for 2 hours. Garnish with additional strawberries arranged to resemble the Canadian flag.
Happy Canada Day!