Dissolve Jell-O in hot water and stir in cold water.
Chill until almost firm.
Stir until fluffy.
Blend in cream, marshmallows, pineapple, nuts and cherries.
Break 1/2 an angel food cake into bite size pieces.
Arrange in a 9 x 4-inch cake pan.
Cover with part of Jell-O.
Break up remainder of cake and repeat layers.
Chill overnight and cut into squares.
Make cake mix as directed on box.
Just before taking out of oven, boil 2 cups of water.
While water is boiling, punch holes all through the cake.
It may tear up, but the more holes the better the jello will be distributed.
Dissolve jello in the boiling water and, while cake and jello are still hot, pour all of the jello evenly over cake.
Put cake in refrigerator until jello is completely jelled, 5 or 6 hours.
Spread Cool Whip over cake. Add sprinkles.
Mix cake mix as directed.
Bake.
Mix jello as directed.
Poke holes in cake and put jello through cake.
Refrigerate until jello sets, then mix cream cheese and butter until creamy.
Add powdered sugar and vanilla.
Spread over the cake and jello.
Slice cake and place on bottom of 9x13 pan.
Prepare Jello and pour over cake.
Chill until set.
Slice bananas over cake and Jello.
Prepare pudding.
Spread over bananas.
Let set 5-10 minutes in refrigerator. Spread Cool Whip over pudding. Refrigerate.
Slice cake in thin slices; place in cake pan.
Slice strawberries and spread over cake; sprinkle sugar over strawberries.
Mix jello and pour over cake.
Chill until jello is set.
. Bake cake mix according to package directions.
Dissolve Jello in 1 cup boiling water and 1/2 cup liquor.
Let cake and Jello cool.
Prick cake all over with a fork.
Pour Jello mixture over cake; refrigerate 1 hour.
Beat pudding and milk.
Add vanilla and syrup.
Fold in Cool Whip.
Spread on cake and chill.
Tried with orange jello, pineapple jello and lemon jello, using other extracts and flavorings and they all are wonderful. Also you can sub vodka, coconut rum, instead of rum.
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Butter and flour two 9\" cake pans, and set aside.
Mix jello, water and juice; chill until slightly thickened. Add crushed pineapple.
Prepare Dream Whip as directed on package. Save 2 cups for icing if large pan is used.
Add balance of Dream Whip to jello mixture.
Tear cake into bite size pieces. Alternate layers of cake and jello mixture in pan.
Chill overnight and frost with remaining Dream Whip.
If desired, sprinkle coconut on top.
Can use strawberry jello and strawberries or orange jello and mandarin oranges.
Buy a circle cake.
Put holes in cake with a knife.
Pour jello over cake and put strawberries on cake.
Mix jello according to package directions, mixing in fruit and using juices of thawed fruit or berries to equal water needed. Lightly grease a 4-quart bowl or cake pan. Cut up cake into 2-inch squares. Alternating cake and jello, fill container. Refrigerate until set, approximately 3 hours. Whip the cream and use it to frost the jello cake after it has been turned out onto a serving dish.
ightly grease and dust a large iceberg-shaped cake pan with
Add sugar and dry jello and dissolve in boiling water.
Add this to frozen strawberries and let stand until thickened to slush.
Break cake into small pieces.
Layer cake and jello, repeating until all is used up, ending with jello on top.
Ice with Cool Whip.
You can use small amount of Cool Whip between layers, also.
Use a 13 x 9-inch dish or pan.
Keep refrigerated.
Mix jello according to directions minus 1 cup of cold water. Refrigerate until partly set.
Mix in Cool Whip and strawberries. Mix well.
Add angel food cake and stir just until mixed. Refrigerate until set.
This is better is it is made a day ahead of time.
Mix and cook cake by the recipe on the box.
Use a 9 x 13-inch pan.
Cool and make holes all over the top.
Mix cream coconut and condensed milk; pour over cake that has the holes in it.
Put a large container of Cool Whip on top.
Sprinkle with coconut.
Keep refrigerated.
It also freezes well.
Cut the cake into 3 thin layers;
Mix
cake and jello. Add eggs, water, and oil. Mix well. Thaw strawberries and fold in 1/2
box juice and strawberries. Bake at 350 for 40 - 50 minutes or until done.
Mix cake mix, jello and flour.
Add water and oil.
Beat well. Add eggs, one at a time.
Add vanilla and strawberries.
Bake in layers for 25 minutes in 350\u00b0 oven.
Mix cake as directed on package.
Add in 1/2 cup eagle brand milk.
Pour 1/2 of batter in a 13X9 pan and bake 10 minutes at 350*.
Let cool 5 minutes.
While cake is baking, melt caramels, butter and remainder of milk in double boiler.
Pour over cool cake and sprinkle with chips and nuts.
Pour remainder of batter over caramel, bake 25-30 minutes 350F degrees.
Mix cake mix, eggs, oil and sour cream together for 3 minutes. Pour 1/2 mixture in greased 9 x 13 pan. Mix 1 c. brown sugar and cinnamon. Pour over first half. Pour rest of cake mixture over top. Bake at 325\u00b0 for 45 to 60 minutes. Punch holes in cake while it is still hot. Mix powdered sugar, milk and vanilla. Pour over cake and enjoy!
o 350.
Mix all cake ingredients together. Beat about 2