Cut cake horizontally into 3 layers. Place 1 layer cake on serving plate.
Spread 1/4 cup of the fruit spread on the cake layer. Top with 1/2 cup of
the whipped topping. Repeat layers, ending with cake. Frost top and sides
of cake with remaining whipped topping.
Refrigerate 1 hour or until ready to serve. Decorate top and sides of cake
with strawberry slices and mint leaves. Store leftover cake in refrigerator.
Makes 12 servings.
