Boil 1 cup pop.
Mix with jello; stir until dissolved.
Add the rest of the pop.
Refrigerate until slightly thickened.
With mixer, fold in Cool Whip.
Add mandarin oranges.
Pour into serving dish or mold.
Refrigerate until set.
Mix jello with boiling water in large bowl.
Add cooled pop; chill until slightly jelled.
Beat in Cool Whip; stir in orange slices.
Top with marshmallows.
Refrigerate.
Makes 2 large bowls.
ny yolk mixed into the recipe). Spread and press firmly into
Bake cake according to directions. Just before cake is done, dissolve jello in 1 cup of boiling water. Add soda pop to jello mixture and set aside.
When cake is done, remove from oven. Take a large fork and make holes all over the cake; be sure to get corners. Now pour jello-pop mixture over hot cake. Now place cake in refrigerator to cool.
Bake the cake; let it cool.
Stir the 1 cup of pop and the jello mix together.
Fix the pudding mix as directed.
Poke holes in the cake and then slowly pour the jello and pop mix on the cake, then put the pudding on top.
And then top it with Cool Whip.
Refrigerate until ready to eat at least 20 to 25 minutes.
Boil 1 cup orange pop.
Mix with jello.
Stir until dissolved. Add rest of pop.
Refrigerate until slightly thickened.
With mixer on low speed, mix with Cool Whip.
Add oranges.
Pour in serving dish or mold.
Chill until set.
(Can use diet jello and pop.)
Heat rhubarb and red pop until rhubarb is cooked.
Dissolve jello in cooked rhubarb and chill.
Dissolve jello with water.
Add pop; set aside.
Bake cake according to box instructions; cool 10 minutes.
Pour jello mixture over cake after punching holes in cake.
Refrigerate overnight.
Make topping for cake.
Bake cake as directed in oblong pan.
Cool.
Take a fork and make holes in cake.
Mix jello with boiling water.
Add soda pop. Pour over cake.
Mix pudding with milk.
Fold in Cool Whip. Spread on cake.
Keep refrigerated.
Bake cake as directed in square pan.
Then punch holes in cake with toothpick.
Mix 1/2 cup water with jello and strawberry pop. Pour this over cake.
Refrigerate overnight.
Mix 1 1/2 cups milk with instant vanilla pudding.
Add Cool Whip; spread over cake.
he cake.
Mix the jello with 1 cup of boiling
Bake yellow cake mix according to box directions.
While warm, poke holes all over cake.
While cake is still warm, mix and pour over cake the strawberry jello mixed with hot water and strawberry pop.
Cool in refrigerator.
Bake cake in 13 x 9-inch pan according to instructions.
After cake has been removed from oven, poke holes all over cake. Mix jello, 1 1/2 cups boiling water and pop in bowl; pour over cake. Mix pudding, milk and Cool Whip in a bowl.
After cake is cool, frost with Cool Whip mixture. Store in refrigerator.
Put the Jello and sugar in a bowl.
Add boiling water and stir to dissolve.
Add the cold water and stir.
Pour into Pop Mold (or Dixie cup with toothpick holder).
MY TIP: If you buy the Norpro Ice Pop Maker that I used, freeze for 2 hours before adding the sticks. Add sticks and freeze for at least 2 more hours for the best outcome.
nch baking dish.
Cut Pop Tarts in quarters. Arrange half
Pour Milk into Medium sized bowl.
Add Dry Pudding Mix and beat with wire mix for 2 minutes.
Spoon evenly into 6 (5 OZ.) Paper or Plastic cups and insert wooden pop stick into center to use as a handle.
FREEZE at least 6 HRS or Overnite till Firm.
To remove pops from cups, place bottoms of cups under warm running water for 15 seconds. Press firmly on bottoms of cups to release pops. DO NOT TWIST OR PULL POP STICKS. STORE leftover in FREEZER.
Bring water and cherry pie filling to a boil.
Add jello, pineapple and pop.
Chill.
Follow instructions for making cake on cake mix box.
Bake in a 9 x 13-inch pan.
Remove from oven and while still hot, poke holes into cake (all over) with fork tines.
Mix Jell-O, boiling water and pop together.
Pour over cake.
Let cool; mix pudding according to instructions on box.
When set up, mix with Cool Whip and use to frost cake.
Store in refrigerator.
You can vary pudding and pop flavors and create your own taste treat.
br>Choose some nice contrasting Jello colors for maximum effect. Pour
Pour sugar over ground cranberries.
Let set for 2 hours.
Mix jello in 1 cup hot water.
Drain pineapple.
Add nuts, jello, apple, pineapple and sugar with cranberries.
Mix well.
Place 1/2 of mixture in refrigerator to congeal.
Prepare cream cheese with enough milk to form whip cream consistency.
Spread on congealed portion of mixture and return to refrigerator.
Eat when salad is cold.