Preheat oven to 350\u00b0.
Butter Bundt pan well or spray with oil. Boil water and add lemon jello.
Set aside to cool.
Add eggs one at a time to cake mix.
Add oil.
Add lemon extract and then cooled jello.
Mix well and bake at 350\u00b0 for 40 minutes; test with toothpick.
Ice while hot.
In 2 separate bowls dissolve orange jello with 2 cups boiling water.
Dissolve lemon jello with 2 cups boiling water.
Pour the lemon jello into blender and blend with 1/2 of cream cheese.
Pour into a bowl and refrigerate until lightly jelled.
Combine the remaining 1/2 of cream cheese with the orange jello in the blender; pour into container to refrigerate until slightly jelled.
Grease and flour a 9 x 13-inch Pyrex dish.
Put yellow cake mix in mixing bowl.
Add lemon jello to hot water; mix and let cool a little.
Add eggs, oil and jello to cake mix; beat well. Bake in 350\u00b0 oven for 30 to 35 minutes or until cake test is done.
Dissolve lemon jello in 2/3 cups boiling water.
Mix cake mix, lemon jello and vegetable oil; add eggs.
Pour into greased bundt pan and bake at 340 degrees for 50 minutes.
Mix confectioners sugar and lemon juice to make a glaze you can drip over the top of the cake while hot.
Mix lemon jello, lemon pudding, tapioca pudding and boiling water.
When it starts to thicken, add oranges and crushed pineapple and mix, then add container of Cool Whip.
Refrigerate.
In a 9 x 11-inch glass dish, mix together the lemon jello, hot and cold water and chill until firm.
Mix and cool the boiling water and lemon jello.
Mix in another bowl the cake mix, oil, lemon extract and eggs.
Combine both mixtures.
Beat well.
Bake at 350\u00b0 for 35 minutes.
Drain the crushed pineapple and save the juice. Add the boiling water to lemon Jello, stirring until dissolved. Add 7-UP and remaining ingredients in order listed. Chill until firm.
Mix lemon jello with hot water; add juice from fruit cocktail (if not enough juice, add water to make 1 1/2 cups liquid); chill until thick.
In separate bowl, beat cream cheese (softened) with drained fruit cocktail.
Beat chilled, thick jello mixture until foamy, then add to cream cheese/fruit cocktail mixture.
Fold in Cool Whip.
Pour into serving dish and chill.
Dissolve lemon jello in 2/3 cup boiling water.
Mix well with the remaining ingredients.
Bake at 350\u00b0 for 50 minutes.
Mix cake mix, oil, eggs, water and lemon jello together and bake in a tube cake pan at 350\u00b0 for 45 minutes to an hour.
Mix a small cup of lemonade and 3/4 cup of confectioners sugar to pour over cake when cool.
Mix together cake mix, lemon jello, eggs, oil, water and sugar.
Beat until creamy and smooth.
Pour into a tube pan and bake for 45 to 60 minutes in a 350\u00b0 oven.
Combine lemon jello, cold water, eggs and oil.
Beat for 2 minutes.
Empty cake mix in bowl; beat 1 minute.
Pour into 9 x 13-inch pan.
Bake at 350\u00b0 for 45 minutes.
Remove from oven and prick full of holes with fork.
Combine confectioners sugar and juice of lemons.
Pour over hot cake.
Take 1/2 of the jar of cherries and cut into quarters.
Place in a one cup measuring cup.
Completely fill the cup with boiling water until full.
Put in a small bowl and add 1 small package of lemon jello.
Mix thoroughly and set aside.
Mix lemon jello with boiling water To 3 cups tomato juice, add vinegar and salt. Mix into jello. Add sliced stuffed olives and celery. Chill overnight.
Mix cake mix and dry jello with 3/4 cup water.
Add eggs and oil and beat 2 minutes.
Bake at 350\u00b0 for 40 minutes in a 9 x 13-inch pan.
When cake is done, punch holes in cake (all over) with a large fork.
Mix box of jello with the cup of boiling water.
Mix until dissolved.
Add cold water.
Let jell slightly, then add all other ingredients.
Mix and jell in a flat, 1 1/2-quart dish.
Cut into squares to serve on a lettuce leaf.
Pour cake mix in mixing bowl.
Add lemon jello; mix.
Add oil, water and beat for 2 minutes.
Add unbeaten eggs and beat for 2 minutes.
Bake at package directions. while still warm, brush on lemon glaze.
Dissolve orange jello in 1 cup hot water.
Add juice of pineapple and 1 cup carrots.
Chill until firm.
Dissolve lemon jello in 1 cup hot water; let cool.
Add yogurt or buttermilk. Pour over other mixture and chill.
Dissolve lemon jello in 1 cup boiling water.
Add 1/4 cup cold water.
Measure 3/4 cup of lemon jello and save.
Add eggnog to rest of lemon jello and pour into mold.
Drain juice from pears and add water to make 3/4 cup.
Dissolve cherry jello in 1 cup boiling water.
Add measured fruit juice and leftover lemon jello to cherry jello.
Chill until thickened.
When lemon jello is firm enough, arrange sliced pears over top.
Then gently spoon thickened cherry jello and chill.
Can border with whipping cream.