Dissolve Jell-O in 3 cups boiling water.Defrost strawberries. Stir in strawberries, sugar and salt.Put in freezer until it begins to gel.Bake cake.Mix Cool Whip with Jell-O.Break cake in half.Break ...
Grease and flour a 14 x 10 x 2-inch cake pan.Sprinkle 1 cup of chopped nuts and 1 cup of coconut over bottom of pan. ...
Melt butter in electric skillet at 150\u00b0.Add soup; stir well. Cut biscuits into quarters; place in skillet.Cover and cook at 275\u00b0 about 20 minutes, or until browned, turning once.Reduce hea ...
Bake cake according to package directions. (For best results, use a 9 x 13-inch Pyrex cake dish.)When done and still warm, poke holes over the top using a fork.Mix caramel topping and evaporated mil ...
Mix all the ingredients at one time.Pour into a 9 x 12-inch pan.Bake at 350\u00b0 for 30 to 35 minutes. ...
In a saucepan, melt chocolate and butter or margarine over low heat.Remove from heat.Stir in vanilla and cool. ...
Bake cake as directed on box.Cool and cut in bite size pieces.Layer in punch bowl: cake, pudding, peanut butter cup, Cool Whip, cake, pudding, peanut butter cup and Cool Whip. ...
Melt chocolate over very low heat, then let cool. Sift flour with salt. Dissolve soda in buttermilk. Cream margarine; gradually add sugar and continue beating until well blended and fluffy. Blend in ...
Bring water to a boil.Add jello, stirring until dissolved. Add fruit.Pour half into an oblong pan and chill until set.Let remainder stand at room temperature.When the first half is set, spread it wi ...