Add 2/3 cup boiling water to each flavor gelatin mix in separate small bowls; stir 2 min. until completely dissolved.
Spray insides of 2 ice cube trays (14 cubes each) with cooking spray. Place 1 strawberry half in each section of 1 prepared tray; fill with strawberry gelatin. Place about 8 blueberries in each section of remaining tray; fill with berry gelatin. Refrigerate 1 hour or until gelatin is firm. Refrigerate remaining fruit for later use.
Unmold JIGGLERS. Thread 1 each onto 14 small skewers alternately with cake cubes and remaining fruit just before serving.
JIGGLERS can be refrigerated up to 24 hours before unmolding and using to prepare kabobs.
Substitute thin straws for the skewers.
You will need to use 1/2 of a 10.75-oz. pkg. frozen pound cake, thawed, to get the number of cubes needed to prepare this recipe. Reserve remaining pound cake for snacking or another use.
For children under 6 years of age, cut JIGGLERS into small bite-size pieces. Children should always be seated and supervised while eating. For more information, visit www.KraftKidsSafe.com.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.