#1619 - Double Decker Knox Blocks

(by Shirley McNevich)

3 - 3oz. boxes of Jell-O gelatin (any flavor)
3 envelopes Knox gelatin
2 1/2 cups boiling water
1/2 pint heavy whipping cream

In a bowl add all three boxes of Jell-O, all three envelopes of Knox gelatin and boiling water--stir until dissolved. Add the whipping cream--stir. Pour the mixture into a 9 x 13 cake pan. Cool completely, then refrigerate overnight. Cut into squares.

#1527 - Angelfood Cake Squares

(by Margie [Fisher] Maenpa - friend)

1 - 3oz. box Jell-O gelatin (your choice of flavor)
1 cup boiling water
1 box angelfood cake mix (prepared according to box directions and cut into 1" cubes)
1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
2 tsp. lemon juice
1 - 8oz. Cool Whip (thawed)

In a bowl add the Jell-O powder and boiling water--stir until dissolved. Let it cool to room temperature, then refrigerate until it starts to thicken (30-45 minutes). Spray a 9 x 13 glass baking dish with Pam. Add all of the angelfood cake cubes to the baking dish evenly. In a mixer add cream cheese--beat. Add white sugar and lemon juice--beat until smooth. Add the partially thickened Jell-O--beat until mixed. Remove bowl from mixer--add 1 1/2 cups of Cool Whip to the cream cheese mixture--fold it in using a wooden spoon. Spread the cream cheese mixture over the top of the angelfood cake cubes. Refrigerate until very cold. Cut into squares and serve squares with leftover Cool Whip.

#918 - Sunshine Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3.75oz. box orange Jell-O (or your favorite flavor)
1 - 20oz. can Dole pineapple rings (drained)
10 maraschino cherries (drained)
3/4 cup Cool Whip

Prepare cake batter according to box directions--set aside. Grease a 9 x 13 cake pan. Sprinkle the orange Jell-O powder evenly on the bottom of the cake pan. Arrange pineapple rings in a single layer on top of the Jell-O powder. Place one cherry in the center of each pineapple ring. Pour the cake batter carefully over the top of the pineapples and cherries. Bake at 350 degrees for 30 minutes--test with a toothpick for doneness. Let cake cool in the pan for 5 minutes, then use a knife to loosen the edges. Place a piece of foil on top of a cutting board. Flip the board upside down on top of the cake pan. Flip the cake on top the foil/cutting board--remove pan carefully. Cool completely. Frost just the top of the cake with the 3/4 cup Cool Whip, then serve with extra Cool Whip.

#527 - Fruity Jell-O

(by Shirley McNevich)

1 - 6oz. box Jell-O (any flavor)
1 - 29oz. can sliced peaches OR sliced pears OR Dole fruit cocktail OR Dole pineapple chunks
1 - 8oz. Cool Whip (thawed)

Make Jell-O according to box directions. Cool Jell-O on the counter until it's cool to the touch. Drain the fruit, add the fruit to the Jell-O--stir to mix. Refrigerate until it sets, then add Cool Whip on the entire top. Keep refrigerated.

#257 - Fruity Cheese Whip

(by Martha [Engle] Sweetser - friend)

1 - 3oz. box Jell-O (any flavor)
1 - 15 oz. can DelMonte fruit cocktail (do NOT drain)
1 envelope Dream Whip
8oz. Philly cream cheese

In a saucepan, add Jell-O and fruit cocktail with juice. Bring it to a boil while stirring. When it comes to a boil, remove from heat and cool completely. In a mixer, prepare Dream Whip according to package directions. Add softened cream cheese with the Dream Whip and blend well until creamy. By hand, fold in the Jell-O mixture with the Dream Whip mixture. Pour into an 8 x 8 x 2 glass baking dish and refrigerate overnight before serving.

#198 - Jell-O Cheesecake

(by Shirley McNevich)

1 - 3oz. box Jell-O (strawberry, cherry, lime, or raspberry--your choice)
1 cup boiling water
1 cup white sugar
2 tsp. vanilla
1 - 8oz. Philly cream cheese
1 large can Carnation milk (refrigerated at least overnight)
1 box graham cracker crumbs

In a small bowl, add boiling water--dissolve Jell-O in water and stir thoroughly. Set aside to cool. In a mixer, combine white sugar, vanilla and cream cheese--beat until smooth. Pour cream cheese mixture in a bowl and clean mixing bowl so you can use it again. In cleaned mixing bowl, whip the can of Carnation milk. Add cooled Jell-O mixture to the whipped milk--mix well. Add cream cheese mixture to the whipped milk mixture--mix well. Pour some graham cracker crumbs on the bottom of a glass pie plate. Pour whole mixture on top of the crumbs. Sprinkle more graham cracker crumbs on the top. Keep refrigerated.

#187 - Vanilla/Chocolate Frosting

(by Shirley Ross - friend)

(good for cakes or cupcakes)

1-3.5oz. box Jell-O vanilla instant pudding (use chocolate pudding if you want chocolate icing)
1/4 cup powdered sugar
1/2 cup milk
8 oz. Cool Whip (thawed in refrigerator if frozen)

In a mixer, combine pudding mix, powdered sugar and milk. Beat until smooth. Remove from mixer and stir in Cool Whip with a spoon. Keep cakes/cupcakes refrigerated since this icing has milk in it.

#161 - Homemade Vanilla Ice Cream

(by Shirley McNevich)

6 qt. electric ice cream maker
6 eggs
3 packages Jell-O vanilla instant pudding (use chocolate pudding if you want to make chocolate ice cream)
2 - 12oz. cans Carnation evaporated milk
2 cups white sugar
2 TBSP vanilla

In a mixer, combine eggs, sugar, vanilla. Add instant pudding one package at a time. Remove from mixer and stir in Carnation milk by hand. Pour into ice cream maker container and follow directions from your electric ice cream maker directions.

#150 - Watergate Salad

(by June Brosius - cousin)

2 - 3oz. packages Jell-O pistachio instant pudding
1 - 20oz. can Dole crushed pineapple
1 cup miniature marshmallows
1/2 cup chopped nuts OR 1/2 cup Baker's angel flake coconut
1 - 8oz. container Cool Whip

Mix by hand in a large bowl. Add pudding mix, crushed pineapple including juice and stir. Add marshmallows and nuts OR coconut. Stir in Cool Whip. Keep refrigerated.

#149 - Pudding Cake Frosting

(by Linda [Reigle] Bauman)

1 - 8oz. Philly cream cheese
1 - 3.9 oz. package any flavor Jell-O instant pudding
1 envelope Dream Whip (DO NOT mix according to directions on package)
1 cup milk

Add all ingredients in a mixing bowl. Beat until smooth and creamy. Use as frosting on any cake. Keep cake refrigerated.

#143 - Mandarin Orange Supreme Cake

(by Shirley McNevich)

1 box Duncan Hines orange supreme cake mix
1/2 cup canola oil
4 eggs
2 packages 3.5 oz. Jello vanilla instant pudding
1 - 11 oz. can mandarin oranges including juice
1 - 20 oz. can Dole crushed pineapple including juice
1 - 8 oz. container Cool Whip

In a mixer, combine cake mix, oil, eggs, 1 package instant pudding, and mandarin oranges. Beat until smooth. Pour batter in a 9 x 13 x 2 greased cake pan. Bake at 350 degrees for 35-45 minutes (test with a toothpick for doneness). Icing: in a mixer, combine crushed pineapple (including juice), 1 package instant pudding, and cool whip. Mix until smooth. Let the cake cool before icing. Keep cake refrigerated.

#75 - Lemon Flip

(by Aunt Betty [Herman] Arnold)

1 - 3oz. package lemon Jell-O
1 lemon (lemons can be frozen in a plastic bag; when you're ready to use them, put each lemon in microwave for 1 minute on high and then it's ready to use)
1 cup white sugar
1 1/4 cups boiling water
1 - 12oz. Carnation milk (refrigerate overnight before using)
1 box graham cracker crumbs (or can you break up graham crackers in a ziploc bag and roll with a rolling pin--they taste much better)

Refrigerate the can of Carnation milk overnight. Cut the lemon in half. Use a lemon squeezer and squeeze out the juice. Throw the seeds away. Use a grater and grate the lemon rind. In a bowl that will withstand boiling water, add Jell-O, sugar, lemon juice, grated lemon rind, and boiling water. Mix with a spoon until the Jell-O is dissolved. Let cool and then refrigerate until it starts to gel. In the mixer, beat the Carnation milk until it comes to a peak and then add the lemon Jell-O mixture to the beaten Carnation milk. Mix until smooth. In a small glass cake dish (about 7 x 11) cover the whole bottom with graham cracker crumbs. Pour the whole Jell-O/Carnation milk mixture on top of the graham cracker crumbs. Cover the whole top with more graham cracker crumbs. Refrigerate overnight. The next day, cut and serve.

#74 - Snowball Cake

(by Aunt Betty [Herman] Arnold)

1 - 6oz. package strawberry Jell-O
1 cup boiling water
1 cup white sugar
2 - 10 oz. packages frozen strawberries
1 - 8oz. Cool Whip
1 - 4oz. Cool Whip
1 box mix of Duncan Hines angelfood cake baked to directions on the box
1 - 7oz. package Baker's Coconut

Bake angelfood cake according to box directions and let cool. Pour box of Jell-O into a 9 x 13 x 2 cake pan. Add boiling water and sugar. Stir until dissolved. Add strawberries (partially thawed) and stir. Let it cool and then refrigerate until it starts to gel (about an hour). Remove from refrigerator. Take the angelfood cake that you baked from the box mix and break it into walnut-sized pieces. Combine the cake pieces and the 8oz. container of Cool Whip, stirring by hand with a spoon. Pour the cake/Cool Whip mixture evenly over the Jell-O/strawberries. Spread the remaining 4 oz. container of Cool Whip over the top of the cake (like you are icing it). Sprinkle cocnut over the top. Add sliced fresh strawberries to the top if you wish.

#73 - Strawberry Pie

(by Phyllis [Neff] Moyer - friend)

Crust: 1 1/2 cups sifted flour; 1/2 cup canola oil; 1/2 tsp. salt; 2 TBSP white sugar; 2 TBSP milk. Mix everything together by hand until oily. Press crust into a pie plate and prick all over (especially the bottom) with the tongs of a fork. Spray the inside of the crust with Pam, then set another pie plate in the crust (this will keep the crust from shrinking). Bake at 400 degrees for 10-15 minutes until brown. Remove from oven and cool.

Filling: 1 cup white sugar; 1 cup water; 3 TBSP white corn syrup; 3 TBSP cornstarch. Put the cornstarch in a small bowl and mix in a little bit of the water so the cornstarch won't get lumpy. Pour all the ingredients in a saucepan (including the cornstarch/water mix) and set heat on medium. Stir while cooking constantly until it starts to thicken. Slowly add 3 TBSP of strawberry Jell-O and continue stirring. After Jell-O is mixed in, remove from stove. Stir in 1 quart of whole strawberries (do not cut them up). Pour everything into cooled pie crust. Refrigerate. Adding cool whip and sliced strawberries on the cool whip is optional.

#61 - No Name Cake

(by Aunt Betty [Herman] Arnold)

Bake 1 yellow cake mix (Duncan Hines) according to directions on the box. Use a 9 x 13 x 2 greased long cake pan. When cool, make the topping below and spread on cake:

1 - 20 oz. can DelMonte crushed pineapple (do not drain)
1 - 3 oz. package Jello instant vanilla pudding
1 - 8 oz. container of Cool Whip

In a large bowl, mix (by hand) the pineapple and the instant pudding. Let it stand for 5 minutes. Fold in Cool Whip. Spread over the whole cake and refrigerate before serving.

#37 - Knox Jell-o Blocks

(by Shirley McNevich)

4 envelopes Knox unflavored gelatin (found in same grocery store aisle as Jello)
3 - 3 oz. packages of any flavor Jello
3 cups of boiling water

In a large mixing bowl, combine Knox gelatin and flavored Jello. Add boiling water and stir until everything is completely dissolved (about 5 minutes). Pour into large shallow baking dish (13 x 9). When cool, refrigerate until very firm (at least a few hours). Cut into squares to serve. Eat with your fingers.