Add boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Refrigerate 15 min.
Whisk in Cool Whip until well blended. Stir in cake and berries. Pour into foil-lined 8x4-inch loaf pan. Gently tap loaf pan on counter; smooth top.
Freeze 2 hours. Remove from freezer 15 min. before serving; unmold onto plate. Let stand at room temperature until slightly softened before slicing.
Kraft Kitchen Tips!
Combine 2-1/2 cups thawed frozen raspberries and 1/3 cup sugar in saucepan. Bring to boil on medium heat, stirring occasionally. Strain to remove seeds, if desired. Refrigerate until ready to use. Spoon over dessert.
Substitute strawberries or blueberries for the raspberries.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 4 g
Cholesterol 35 mg
Sodium 190 mg
Carbohydrate 34 g
Fibre 1 g
Sugars 24 g
Protein 3 g
Makes 8 servings, 1 piece (105 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.