Canada Flag Cake

From the kraft canada website. I recommend recipe #63625 for the pound cake!!

Line bottom of 13x9-inch pan with cake slices.

Set aside.

Stir boiling water into combined dry jelly powders in large bowl at least 2 minute until jelly powder is completely dissolved.

Add ice cubes.

Stir 3 to 5 minute or until thickened.

Remove any unmelted ice.

Stir in 1 cup of the strawberries.

Spoon over cake slices.

Refrigerate 15 minute.

Cover evenly with the whipped topping or whipping cream.

Refrigerate 4 hours or until jelly is firm.

Arrange remaining 2 cups strawberries over whipped topping to resemble the canadian flag.

Store in refrigerator.

poundcake, boiling water, strawberry gelatin, ice cubes, fresh strawberries, cool whip topping