Strawberry Jell O Poke Cupcakes Video Food
SUMMER POKE CUPCAKES
Make the perfect Summer Poke Cupcakes for Independence Day, summer cookouts or any time! Decorate our Summer Poke Cupcakes with red and blue sprinkles.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 24 servings
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes.
- Refrigerate 30 min.
- Remove cupcakes from pans; frost with COOL WHIP. Decorate with remaining ingredients.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 16 g, Protein 2 g
TOUCHDOWN JELL-O POKE CUPCAKES
Score some points with these Touchdown JELL-O Poke Cupcakes. The JELL-O poke cupcakes are decorated with footballs for a perfect game-day treat.
Provided by My Food and Family
Categories Theme Cakes
Time 4h3m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Prepare cake batter using the egg white version, and bake in 24 paper-lined muffin cups as directed on package. Cool in pans 15 min. Pierce cupcakes with large fork at 1/2-inch intervals.
- Add boiling water to gelatin mix; stir with whisk 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 3 hours.
- Frost cupcakes with COOL WHIP. Draw footballs on cupcakes with frosting. Use decorating icing to draw the laces.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 32 g, Fiber 0.9312 g, Sugar 22 g, Protein 2 g
STRAWBERRY JELL-O PIE
See why our Strawberry JELL-O Pie is such a popular summer dessert. This recipe is easy to make and calls for JELL-O, graham crackers and COOL WHIP.
Provided by My Food and Family
Categories Recipes
Time 6h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix graham crumbs and butter; press onto bottom and up side of 9-inch pie plate.
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in COOL WHIP until blended.
- Slice enough berries to measure 1 cup; refrigerate until ready to use. Chop remaining berries; stir into gelatin mixture. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
- Refrigerate 6 hours or until firm. Top with sliced strawberries.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
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