sponge
cake (Bake or buy a 13" x 9" SPONGE cake … not traditional or angel cake) (or 2 small boxes) Red Jello boiling
water pineapple juice bananas, nicely ripened Strawberries: washed, hulled, dried, and halved lengthwise blueberries:
washed & dried whipped cream
Procedure:
Remove sponge cake from its package or pan and place it whole on something larger (something with sides) and set aside.
Prepare Jello as directed, substituting the cup of COLD water with pineapple juice.
Spoon the Jello mixture over the cake, allowing it to absorb evenly.
Pour off any remaining liquid and spoon it on top again and again until ALL of the liquid is absorbed.
Chill until set.
Put the cake carefully back into a 13" x 9" pan.
Slice the bananas and completely cover the top.
Cover the bananas with whipped cream, sealing the edges.