z dough, enough for 8 pop-tarts or one 9-inch
In a trifle dish or clear round glass bowl, crumble 2 pop tarts.
Spread 1 can of vanilla pudding evenly over crumbled pop tarts.
Top with 2 more crumbled pop tarts.
Cover with 1/2 of the defrosted strawberries.
Top strawberry layer with the second can of pudding, then the remaining frozen strawberries, and crumble last two pop tarts over that.
Garnish with whipped cream and fresh strawberries.
Refrigerate any leftovers.
Note; These can also be made in parfait glasses using lesser amount of ingredients.
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.
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.)
nch baking dish.
Cut Pop Tarts in quarters. Arrange half
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.
Combine pop corn and butter.
Sprinkle sauce mix over buttered pop corn.
Stir until mix is well distrubuted.
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.
Fill a shaker with ice and add vodka, Midori, Chambord and pineapple juice; shake.
Spread Pop Rocks out on a plate.
Cut a slit across the lime wedge and slide it around the rim of your glass.
Dip rim of the glass into lime juice and then into Pop Rocks.
Fill the glass half full with ice and strain the Midori mixture into the glass.
Blend cake mix, soda pop and eggs until moistened.
Beat as directed on package.
To deepen color, add food coloring as desired.
Mix Jell-O and\twater;\tlet cool while cake bakes.
Add pop. Punch holes in cake and pour Jell-O over it.
Mix Jell-O with 1 1/2 cups boiling water; set aside.
Mix and bake cake as directed on package.
While
hot, prick all over cake with fork.
Pour Jell-O over cake, then soda pop.
Refrigerate until cool.
Mix pudding as directed; spread over cake.
When set up, frost with Cool Whip and refrigerate.
Dissolve Jell-O in 2 cups boiling water.
When cool, add pop and chill to whip.
Fold in cream (whipped) and add oranges and marshmallows.
Pour into 13 x 9-inch pan.
Chill until firm. Serve with mixture of 1/2 cup mayonnaise and 1/4 cup whipped cream for topping.
Can be served without topping, if desired.
Take 2 Pop-Tarts; spread butter over both.
Put them in the microwave.
Cook until butter melts.
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.
Cream shortening and sugar.
Add pop alternately with flour. Fold in the stiffly beaten egg whites; add nuts.
Bake in 3 (8-inch) layer pans or loaf pan (10 x 14-inch) at 350\u00b0 for 30 to 40 minutes.
Pour sugar into 6-quart pan.
Add condensed and evaporated milks.
Add strawberry pop, stirring well.
Pour into freezer can. Freeze according to freezer directions.
Pour into freezer bucket by alternating, first with evaporated milk, then pop, then Eagle Brand until all containers have been emptied.
Freeze in hand or electric ice cream maker.
Let stand for a 1/2 hour before serving.
own and then combine the pop rocks gently into the crushed
Bake the cake mix in an oblong 9 x 13 pan.
When done, punch full of holes and pour the strawberry pop over this while cake is hot.
Mix up the Jell-O with 1 cup of water and also pour over cake.
Put in the refrigerator to cool.
When cool, ice.