This
is the standard 'Jell-O Icebox Cake' recipe... experiment with different
flavors of cake and different flavors of Jell-O. Chocolate cake with Cherry
Jell-O is especially good! This makes a really cooling dessert for backyard
bar-b-ques in the summer.
Ingredients:
1
pkg lime gelatin (4 serving size)
1 pkg Duncan Hines Lemon Supreme Cake Mix
Topping:
1
envelope whipped topping mix (2 to 2.5 cup yield)
1 pkg lemon instant pudding mix (4 serving size)
1 1/2 cups cold milk
Dissolve
gelatin in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside at room
temperature. Mix and bake as directed in a 13x9-inch pan. Cool cake 20-25
minutes.
Poke
deep holes through top of warm cake (still in pan) with a toothpick or meat
fork. Space holes about 1 inch apart. With a cup, slowly pour gelatin mixture
into holes.
Refrigerate
cake while preparing topping. Topping: In a chilled bowl, blend and whip
topping mix, instant pudding, and cold milk until stiff (3-8 minutes). Immediately frost cake. Cake must be stored
in refrigerator and served chilled.
§
This
in from Wanda Spears: Here's the final word on nutrition and health. It's a
relief to know the truth after all those conflicting medical studies. The
Japanese eat very little fat and suffer fewer heart attacks than the British or
Americans. The French eat a lot of fat and also suffer fewer heart attacks than
the British or Americans. The Japanese drink very little red wine and suffer
fewer heart attacks than the British or Americans. The Italians drink excessive
amounts of red wine and also suffer fewer heart attacks than the British or
Americans.
CONCLUSION:
Eat and drink what you like. Speaking English is apparently what kills you!
§
Get
your glass of ice cold milk ready! Each cookie, loaded with chocolate chips and
nuts, is a treat worthy of dunking. Both her grandmother and I were relieved when
we found out Stephanie makes the BEST Chocolate Chip Cookies... until then,
we'd about worn Donna out because I'm definitely a distant third when it comes
to Lauren's favorite cookie treat.
2
1/4 cups All-purpose flour
1
teaspoon baking soda
1
teaspoon salt
1
cup (2 sticks) butter or margarine, softened (Donna swears by Crisco
Shortening)
3/4
cup granulated sugar
3/4
cup packed brown sugar
1
teaspoon vanilla extract
2
large eggs
2
cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1
cup chopped nuts (none in Lauren's,
please!)
Makes
about 5 dozen cookies
PREHEAT
oven to 375º.
COMBINE
flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown
sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a
time, beating well after each addition. Gradually beat in flour mixture. Stir
in morsels and nuts. Drop by rounded tablespoon onto un-greased baking sheets.
BAKE
for 8 to 10 minutes or until golden brown around the edges. Do NOT over bake.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
§
"Vegetarianism
is harmless enough, though it's apt to give
a person wind and self-righteousness." ~Robert Hutchinson
§