Mix the yellow cake mix according to package directions and bake.
When cake is done and still hot, poke holes all over with a fork.
Prepare a box of peach Jell-O using 2 cups of boiling water and stir until all Jell-O is dissolved.
(Do not add any cold water to this.)
Pour the hot Jell-O over the cake and let cool completely.
Prepare the topping recipe and spread over cake. Refrigerate for several hours.
Fold eggs into cake mix one at a time.
Meanwhile, dissolve Jell-O with the boiling water.
Set aside to cool while making batter.
Add oil and extract to cake/egg batter;
mix well.
Add cooled Jell-O and mix.
Spray a tube or Bundt pan.
Pour in batter and bake at 300\u00b0 for 60-65 minutes.
Let cool 5-10 minutes.
Bake cake as directed.
Mix Jell-O, pop and hot water together; pierce holes with round toothpick all over cake and pour Jell-O mixture over cake.
Refrigerate until cool.
Mix pudding as directed and add Cool Whip.
Spread over top of cake and refrigerate.
While your cake is still hot, use a fork and poke holes all over the top. Let cool. Mix jell-o with 1 c. hot water. Stir to dissolve completely. Pour over cake into holes. Refrigerate for 3 to 4 hours. Mix pudding according to package and pour over top of cake. Refrigerate.
Coat jell-o ring mold with a light
side.
Whisk together strawberry Jell-O and 2 1/2 cups
Prepare Jell-O with the 2/3 cup
up boiling water; stir until Jell-O dissolved. Add second cup of
Mix cake mix and Jell-O.
Add oil and water.
Blend well.
Add eggs one at a time.
Bake at 375\u00b0 for 30 to 40 minutes in 9 x 12-inch pan or tube pan.
Slice cake layers in half.
Dissolve Jell-O in hot water.
Add frozen strawberries.
Prepare pudding as directed.
In large glass bowl layer ingredients:
Jell-O, cake and pudding.
End with cake on top.
Spread with Cool Whip on top.
Mix the Jell-O, sugar and boiling water.
Chill until thick or overnight.
Spread 1/2 cup graham cracker crumbs in bottom of 9 x 13-inch cake pan.
Beat Jell-O with mixer.
Beat chilled milk to fluffy stiffness and add whipped Jell-O.
Pour mix over cracker crumbs and sprinkle remaining crumbs (1/2 cup) on top.
Keep in refrigerator.
Mix together Jell-O, cake mix and eggs.
Add water, oil and lemon rind.
Beat one minute on medium speed.
Bake 1 hour at 350\u00b0.
While cake is still warm, pour lemon glaze over cake.
Dissolve Jell-O in boiling water; let cool.
Mix the dissolved Jell-O, cake mix, 4 eggs, lemon extract and oil together.
Pour into a greased and floured 12 cup Bundt pan.
Bake at 350\u00b0 for 60 minutes.
Dissolve jell-o and set 2 cups of jell-o aside.
Drain pineapple.
Mix pineapple and Jell-o and strawberries. Refrigerate, when almost set take out of refrigerator.
Put a layer of marshmallows and some nuts on top of the Jell-o.
Spread whipped Dream Whip on top (1/2 of Dream Whip).
Mix rest of Dream Whip with the 2 cups of Jell-o which was set aside.
Put on top.
Then sprinkle with nuts.
Dissolve Jell-O in boiling water. Add salt and paprika. Let cool to room temperature.
Add cold ginger ale. Refrigerate until partially set.
Stir in sliced pears, pineapple tidbits, and sliced almonds. Pour into a 2-quart mold and refrigerate overnight.
Dressing:
Mix up the mayonnaise, cream, and honey. Put them in a little dish with a spoon next to the Jell-O on the table.
To serve Jell-O, turn out on a platter and invite people to take a slice and top it with a little dressing.
Mix together the dry Jell-O, cake mix, oil and water.
Add eggs, one at a time.
Beat according to directions on cake mix. Bake for 30 minutes in a 350\u00b0 oven.
Mix 2 boxes of Jell-O and the milk, then add vanilla and coconut.
Mix until slightly thickened.
Pour other 2 boxes of dry Jell-O into a plate.
Make small balls from mixture and then roll them in dry Jell-O.
While Jell-O is thickening, grate other ingredients medium-fine.
Mix all ingredients into semi-formed Jell-O.\tWhen Jell-O firms, cut into squares.
Put in center of crisp lettuce leaf.
Add one dab of mayonnaise or yogurt.
Sprinkle dab with a little paprika for color.
I usually prepare this salad in the morning to save time later.
AM cooking spray.
Dissolve Jell-o in 2 cups of boiling
In a large saucepan, combine hot water, sugar and jell-o, stirring until dissolved.
Set aside and let cool.
Combine cold water, almond extract, pineapple and lemon juice in a large bowl and stir in cooled jell-o mixture.
Freeze until about 3 hours before serving.
To serve chop up partially defrosted mixture and combine punch with chilled soda or gingerale in a large punch bowl.