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    Mexican Flag "Cake"

    Source of Recipe


    List of Ingredients

    Mexican Flag "Cake"

    1-1/2 cups boiling water
    2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
    Ice cubes
    1 cup cold water
    1 pkg. (10.75 oz.) prepared pound cake, cut into 10 slices
    2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
    1/4 cup sugar
    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
    4 kiwi, peeled, sliced
    10 fresh strawberries, cut in half


    ADD boiling water to gelatin mixes; stir 2 min. until completely dissolved. Add enough ice to cold water to make 2 cups. Add to gelatin; stir until melted. Refrigerate 5 min. or until gelatin is slightly thickened.

    COVER bottom of 13x9-inch dish with cake; cover with gelatin. Refrigerate 4 hours or until set.

    BEAT cream cheese and sugar in large bowl with whisk or mixer until blended; stir in COOL WHIP. Spread over gelatin. Arrange fruit on cream cheese mixture to resemble the Mexican flag.




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