"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Jello Cake, by Faith Gabriel, is from Memorable Morsels Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
JELLO: 1 (3 oz.) box red Jello 3/4 c. hot water 1/4 c. cold water
TOPPING: 1 (4 oz.) box vanilla instant pudding 1 c. milk 2 c. Cool Whip
Bake a white cake mix as directed on pkg. in a 13x9x2 in. pan. After cake cools, use a meat fork to poke holes into cake. Combine Jello ingredients and keep as a liquid. Pour the liquid jello over the top of the cake into the holes. Mix together topping ingredients. Add the topping to the cake and keep cake refrigerated.
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