"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Lemon-Lime Jello Cake, by Margaret Tew, is from Humpskunk & Buttermilk,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Prepare cake according to directions on box. Once the cake is baked, let it cool for about 20 minutes. Meanwhile, prepare lime jello by dissolving in 3/4 cup boiling water. Add 1/2 cup cold milk to jello; stir and set aside. Poke deep holes throughout the cake by using a toothpick. Pour lime jello over the top of the cake. Set cake in fridge and let cool. Topping: Prepare instant vanilla pudding with 3 cups cold milk. Add one envelope of "dream whip" to thicken. Pour on top of cold cake. Put back in fridge to let pudding set. (About 5 mins.) Keep refrigerated until ready to serve.
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