STRAWBERRY JELLO CAKE (ONLY 3 INGREDIENTS)
This refreshing strawberry Jello cake is your new favorite n-bake dessert. With just Jello, Cool Whip, & fresh strawberries, it's summertime in a slice!
Provided by Natalya Drozhzhin
Categories Dessert
Time 40m
Number Of Ingredients 3
Steps:
- Place 6 ounces of jello mix in a large bowl. Stir in one cup of hot boiling water, followed by one cup of cold water.
- Stir everything until all jello mix is melted. Place the mixture into refrigerator and let the jello set slightly.
- Mix the Cool Whip into the Jello. Stir to combine until smooth and creamy.
- Spray a 9-inch springform pan with cooking spray and transfer the cool whip mixture into the pan. Cut the strawberries in half and place them along the rim of the cake. Place the cake in the refrigerator to set for about 30 minutes.
- Combine 1 cup of boiled water with 3 ounces of Jello. Place the mixture in the fridge until it cools down to room temperature.
- Pour the Jello mixture over the Cool Whip mixture and allow it to set completely in the fridge.
- Remove the cake from the springform pan. Keep it refrigerated until it's ready to serve. Enjoy!
Nutrition Facts : Calories 121 kcal, Carbohydrate 27 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 113 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
FRUITY JELL-O CAKE
Here's a neat twist on pineapple upside-down cake! Pour batter over fresh strawberries, pineapple, marshmallows and JELL-O Strawberry Flavor Gelatin.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 24 servings.
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Spread strawberries onto bottom of 13x9-inch pan; top with pineapple. Sprinkle with dry gelatin mix; top with marshmallows.
- Prepare cake batter as directed on package, omitting the oil. Pour over marshmallows.
- Bake 50 to 55 min. or until toothpick inserted in center comes out clean. Cool completely. Keep refrigerated.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.8234 g, Sugar 0 g, Protein 2 g
SEVENTIES RASPBERRY MINT "JELLY" CAKE
You have to start by admitting to yourself that you love the way tangy Jell-O mixed with tart fresh fruit, red wine notes and whipped cream is an elevated throwback to when you were a kid. The red wine adds a tart note and the cranberry sauce adds bitterness and tons of pectin, the natural thickener that comes from cranberry itself. Slice this into thick pieces and serve with whipped cream. It's also oddly delicious with a scoop of vanilla ice cream...
Provided by Alex Guarnaschelli
Categories dessert
Time 5h
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Reduce the red wine: Combine the wine and sugar in a medium pot over medium heat and reduce until there are 2 cups total liquid, 30 to 40 minutes.
- Make the gelatin: In a large bowl, combine the gelatin with 5 1/2 cups boiling water, then stir in the still warm reduced red wine. Stir until dissolved. Add the cranberry sauce; stir until melted.
- Create the first layer: Layer 1/2 pint raspberries, top-side down, in each crevice of a 10- to 15-cup Bundt mold. Imagine you are looking at them and building this dessert upside down (because you are) and will see the opposite side when the dessert is unmolded. Gently pour enough of the cranberry mixture to cover the first layer of fruit, about half. Place the mold on a sheet pan and chill in the refrigerator until mostly set, about 2 hours.
- Create the second layer: On top of the set up gelatin, gently arrange another half pint of raspberries all through the center of the mold. Put mint leaves wherever there are gaps. Pour the remaining gelatin carefully on top. Refrigerate for another 2 hours or up to overnight.
- To serve: Dip the mold very briefly in a large bowl of warm water to loosen the gelatin from the sides of the mold. Place a serving plate or cake stand on top of the Bundt mold and invert onto the plate. Unmold the cake. Top with mint leaves and arrange the last half pint raspberries around the edges. Serve with the whipped cream.
BOX-MIX JELLO CAKE
Make and share this Box-Mix Jello Cake recipe from Food.com.
Provided by Rita1652
Categories Gelatin
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Bake cake according to package directions in 13 x 9 pan (use all egg whites).
- Cool awhile.
- Dissolve jello in boiling water.
- Poke holes all over cake with large utility fork.
- Spoon jello evenly over cake.
- Refrigerate at least a couple of hours.
- Prepare pudding as directed on package for pudding.
- Chill awhile.
- Spread pudding evenly over cake.
- Chill.
- Spread Cool Whip over top of cake and garnish with strawberries.
FRUITY JELLO CAKE
I got this out of a Jello recipe book. I just love it! It tastes so good and everytime I've made it, everyone loved it, too. I once took it to a "Red Hatter's" tea party and the lady whose restaurant we had it in, liked it so much, she made it part of her own menu. She told me she also tried different fruits, and her customers really liked it a lot!And it's SO easy to make!
Provided by Toni Cross @reallygood
Categories Cakes
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Arrange fruit on bottom of 13x9-inch pan. (I like to use my glass dish). Sprinkle with the Jell-o gelatin - the whole box. Cover with the marshmallows.
- Prepare the cake mix as directed on package, but omit the oil, and use 2 eggs and water as specified. Spread batter over mixture in the pan.
- Bake 50 to 55 minutes. Remove to rack; cool 15 minutes Serve warm with thawed COOL WHIP whipped topping, if desired. And believe me, you'll desire to! It's SO GOOD! UM UMM
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JELLO FRUIT CAKE RECIPE - OLGA IN THE KITCHEN
From olgainthekitchen.com
Ratings 13Servings 10Cuisine UkrainianCategory Desserts
- Wash all fruits and set aside to dry off a bit. Lightly pan spray bundt pan and wipe off all over the interior of the pan with a paper towel to cover all area. Pour 1 cup apple juice into a medium bowl and sprinkle with 4 unflavored gelatin pockets, set aside. Meanwhile, in a small pot, bring to boil remaining 3 cups of apple juice along with 3 tbsps granulated sugar and 1 tbsp freshly squeezed lemon juice. Pour into the bowl with gelatin and cold apple juice and whisk well to dissolve any gelatin. Set aside to cool.
- Cut all grapes into halves, chop strawberries into 1/2″ pieces and peel, slice and chop mangoes into 1/2” pieces. Into the bundt pan, place 12 oz fresh raspberries, 2 fresh chopped mangoes, 1 lb chopped fresh strawberries, 1 lb green halved grapes and 1 lb red halved grapes, spreading each fruit equally around in rows. Slowly pour cooled apple juice over the fruits into the bundt cake covering all the red grapes. Refrigerate for 4 hours in order for gelatin to set. 4 HOURS LATER: pour hot water into a large pot or bowl and place the bundt fruity dessert into it for about 1 minute (maximum 1 minute 20 seconds – as soon as you see a little bit of melting on the sides). Cover bundt dessert with a serving plate or cake stand and quickly turn it over. (Highly suggest turning over the sink in case the jello melted more than needed so you don’t get a jello shower: D ). Place additional full red grapes on a serving plate around the bundt dessert for a more festive look. Refrigerate until ready
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