Prep Time 25m
Cook Time 50m
Ready Time 300m
Yield 16 to 24 servings


Ingredients
  • 1 package Pillsbury™ Moist Supreme® Sugar Free Classic Yellow Premium Cake Mix
  • 3 cups water, divided
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 2 cups fresh or frozen cranberries, plus additional for garnish, if desired
  • 2 cups frozen sliced strawberries
  • 2 (4 serving size) packages sugar free cranberry flavor gelatin
  • No calorie sweetener, to taste*
  • 1 (15 oz.) can Pillsbury™ Creamy Supreme® Sugar Free Vanilla Flavored Frosting
  • 1 (8 oz.) container frozen sugar free whipped topping, thawed
  • Coarse decorator sugar
  • Fresh mint leaves
Preparation Directions
  • Step 1Heat oven to 325°F. Prepare cake mix according to package directions using 1 cup water, oil and eggs. Spread batter into a 13x9-inch baking pan. Bake 34 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
  • Step 2Combine remaining 2 cups water and cranberries in medium saucepan. Bring to a boil over high heat. Reduce heat and simmer 10 minutes or until cranberries are tender. Add gelatin, stirring 2 minutes or until dissolved. Stir in frozen strawberries and sweetener. Mash with potato masher to break up fruit. Chill until very thick and almost set, about 1 hour.
  • Step 3Line a 4-quart bowl with plastic wrap. Cut cake into 48 equal-sized pieces. Stir gelatin mixture; spread 1/4 cup to coat plastic wrap in lower third of lined bowl. Randomly place 12 cake pieces in bowl, leaving a small space between cake pieces. Evenly spoon about 1 cup gelatin mixture over cake in bowl, allowing gelatin to seep between cake pieces. Repeat cake and gelatin layers three times, using remaining cake and gelatin mixture. Gently press down on surface to compact cake pieces and create a flat surface on top. Cover and chill at least 2 hours to set gelatin.
  • Step 4Invert cake onto serving platter; remove plastic wrap. Place 1/4 cup frosting in a small resealable plastic bag. Combine remaining frosting and whipped topping in medium bowl. Beat with electric mixer until well blended. Frost cake. Microwave remaining frosting in plastic bag on HIGH 5 seconds to warm slightly. Knead. Cut a very small hole in bottom corner of plastic bag. Drizzle over cake. Sprinkle cake with coarse sugar, if desired. Garnish with cranberries and mint leaves to resemble holly, if desired.
  • Tip* There are a variety of no-calorie sweeteners available. Each measures differently and provides a different level of sweetness. For this recipe we suggest using the sweetness equivalent to 1/4 cup sugar.
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