#3179 - Dreamy Lemon Lime Cake

(by Shirley McNevich)

1 box Duncan Hines lemon cake mix
1 - 3oz. box lime Jell-O
3/4 cup boiling water
1/2 cup ice cold water
1 envelope Dream Whip
1 1/2 cups cold milk
1 - 3oz. box Jell-O lemon INSTANT pudding mix

Prepare and bake lemon cake according to box directions in a 9 x 13 cake pan. Cool the cake for 25 minutes after baking. After 25 minutes, use a large meat fork to poke holes all over the cake. In a bowl add the boiling water and lime Jell-O powder--stir until completely dissolved. Add the 1/2 cup ice cold water--stir until mixed. Slowly pour the lime mixture all over the top of the cake so it soaks down into the holes. Refrigerate the cake while making the topping. Topping: in a mixer add Dream Whip powder, cold milk and lemon Jell-O--beat until mixed, then beat on medium speed for 6-8 minutes or until stiff. Remove cake from refrigerator--frost the cake with the Dream Whip frosting. Refrigerate until cold. Keep refrigerated.

#3142 - Dream Whip Mousse

(by Shirley McNevich)

1 envelope Dream Whip
1/2 tsp.vanilla
2 cups cold milk
1 - 3oz. box Jell-O INSTANT pudding mix (ANY flavor you wish)

In a mixer add 1/2 cup of the cold milk, vanilla and the Dream Whip powder--beat on low until mixed, then beat on high speed for 4-5 minutes. Remove from mixer and scoop/scrape mixture into a serving bowl. Clean the mixer bowl. In a mixer add 1 1/2 cups cold milk and the Jell-O pudding mix--beat on low until mixed, then beat on low speed for 2-3 minutes. Pour pudding mixture into Dream Whip mixture--stir well. Refrigerate until cold.

#3077 - Lemon Cheese Salad

(by Becky Lynn Mohr - friend)

Crust: 12 whole graham crackers (crushed); 1/2 cup white sugar; 1/2 cup butter
Filling: 1 - 3oz. box lemon Jell-O; 1 1/2 cups boiling water; 6oz. Philadelphia cream cheese (softened); 3/4 cup white sugar; 3/4 cup cottage cheese; 1 envelope Dream Whip (prepared according envelope directions); 1/2 cup chopped Nestle's semi-sweet chocolate chips; 1/2 cup chopped Nestle's butterscotch chips

Crust: in a bowl add crushed graham cracker crumbs, 1/2 cup white sugar and butter--mix with a pastry blender to make crumbs. Spread the crumbs on the bottom of a glass 9 x 13 baking dish. Use the back of a spoon to smooth it out the crust--set aside. In a blender or a chopper, chop the chocolate chips and the butterscotch chips. In a bowl add lemon Jell-O and boiling water--stir with a whisk until mixed. Cool to room temperature, then refrigerate until partially set. In a mixer add cream cheese and 3/4 cup white sugar--beat. Add cottage cheese--beat. Remove from mixer--add prepared Dream Whip, the chopped chocolate chips and chopped butterscotch chips--stir to mix. When Jell-O mixture is partially set, add the Jell-O mixture to the cream cheese mixture--stir well. Spread the whole mixture over the graham cracker crust. Refrigerate overnight.

#2924 - Strawberry Pineapple Frosting

(by Shirley McNevich)

2 envelopes Dream Whip
2/3 cup milk
6oz. Nestle's white chocolate bits (melted according to bag directions)
1/4 cup strawberry preserves
1 - 8oz. can Dole crushed pineapple (well drained)
1 cup sliced fresh strawberries

In a mixer add both envelopes of Dream Whip and milk--beat on low until mixed, then beat on high speed for 4 minutes or until thickened. Turn speed back to low--add melted white chocolate bits and strawberry preserves--beat until mixed, then beat on high speed until thick and creamy. Remove bowl from mixer--add drained pineapple and sliced strawberries--stir until mixed. Refrigerate frosting for 15 minutes before frosting a cake.

#2923 - Strawberry Dream Whip Frosting

(by Shirley McNevich)

2 envelopes Dream Whip
2/3 cup milk
6oz. Nestle's white chocolate bits (melted according to bag directions)
1/4 cup strawberry preserves

In a mixer add both envelopes of Dream Whip and milk--beat on low until mixed, then beat on high speed for 4 minutes or until thickened. Turn speed back to low--add melted white chocolate bits and strawberry preserves--beat until mixed, then beat on high speed until thick and creamy. Refrigerate frosting for 15 minutes before frosting a cake or cookies.

#2862 - Strawberry Jell-O Cake

(by Sirley McNevich)

1 - 3oz. box strawberry Jell-O
1 box Duncan Hines fudge marble cake mix OR Duncan Hines white or yellow cake mix--your choice
3/4 cup boiling water
1/2 cup cold water
Topping: 1 envelope Dream Whip; 1 - 3oz. box Jell-O vanilla INSTANT pudding; 1 1/2 cups cold milk; 1 tsp. vanilla

In a bowl add strawberry Jell-O and boiling water--stir until dissolved. Add the cold water to the Jell-O--stir to mix, then cool to room temperature. Prepare and bake fudge marble cake mix according to box directions in a 9 x 13 greased cake pan--cool cake for 20 minutes. Use a toothpick or a meat fork to poke holes 1" apart all over the cake all the way to the bottom. Carefully pour the cooled Jell-O mixture all over the top of the cake so it will soak down into the holes. Put the cake in the refrigerator. Take the bowl off of your mixer and refrigerate the bowl until it's cold. Place the cold bowl on your mixer--add the Dream Whip powder, vanilla Jell-O powder and the cold milk--beat until mixed, then beat on high speed until stiff (3-8 minutes). Remove cake from refrigerator--frost the cake with the Dream Whip mixture. Refrigerate the cake overnight before cutting.

#2656 - Blueberry Delight

(by Aunt Faye [Herman] Minier)

Crust: 1 cup graham cracker crumbs; 1/4 cup butter (melted); 2 TBSP white sugar

Filling: 1 envelope Dream Whip; 1 cup Domino's powdered sugar; 1 - 8oz. Philadelphia cream cheese (softened)

Topping: 1 can blueberry pie filling

In a bowl add graham cracker crumbs, melted butter and white sugar--stir to mix. Press the mixture into the bottom of an 8" square baking pan. Prepare Dream Whip according to envelope directions--set aside. In a mixer add cream cheese and powdered sugar--beat. Add prepared Dream Whip--beat. Spread the cream cheese mixture over the graham cracker crust. Refrigerate for 1 hour, then spread blueberry pie filling all over the top. Refrigerate until cold.

#2650 - Fruit Cocktail Delight

(by Aunt Faye [Herman] Minier)

1 - 30oz. can Dole fruit cocktail
1 - 3oz. box Jell-O (any fruit or berry flavor)
1 - 8oz. Philadelphia cream cheese (softened)
2 TBSP milk
1 envelope Dream Whip

In a saucepan add fruit cocktail and its juice--cook/stir over medium heat until boiling. Remove from heat--add Jell-O and stir well until dissolved. Let it cool to room temperature. In a mixer prepare Dream Whip according to envelope directions. When Dream Whip is ready add milk and cream cheese to Dream Whip--beat until smooth. Pour fruit cocktail mixture into a 9 x 13 glass dish. Refrigerate until firm. Once firm, spread Dream Whip mixture all over the top--refrigerate until cold.

#2294 - Pineapple Dream Salad

(by Mitzie [Shade] Williams - friend)

1 - 6oz. box lemon Jell-O
2 cups boiling water
2 cups 7UP soda
1 - 20oz. can Dole crushed pineapple (drained but save the juice)
1/2 cup white sugar
1 TBSP flour
1 beaten egg
1 envelope Dream Whip
1/4 to 1/2 cup chopped nuts (optional)

In a bowl add lemon Jell-O powder and boiling water--stir until dissolved. Add 7UP--stir until mixed. Cool to room temperature, then refrigerate until it starts to gel. Remove from refrigerator--add drained crushed pineapple--stir. Return to refrigerator and chill overnight. Pineapple frosting: in a measuring cup add the saved pineapple juice and add enough water (if necessary) so that you have 1 cup of liquid total. In a saucepan add white sugar, flour and beaten egg--stir. Add pineapple juice--stir--cook/stir over medium heat until it thickens. Cool to room temperature, then refrigerate until cold. Prepare Dream Whip according to envelope directions. Spread the pineapple frosting mixture over the solid Jell-O mixture. Spread Dream Whip over the pineapple frosting mixture. Sprinkle nuts over the top of the Dream Whip if you wish.

#2166 - Cake Mix Pineapple Upsidedown Cake

(by Shirley McNevich)

3 - 8oz. cans Dole pineapple slices
1 cup Domino's dark brown sugar (packed)
1/3 cup butter (melted)
10 maraschino cherries (drained on paper towels and halved)
1/2 cup chopped nuts
1 box Duncan Hines yellow cake mix
1 envelope Dream Whip (dry)
4 eggs
1 cup water

Drain the pineapple slices but reserve 2 TBSP of the juice--discard remaining juice. In a bowl add brown sugar and melted butter--stir until mixed. Press the brown sugar mixture into the bottom of a greased 9 x 13 cake pan. Arrange the pineapple slices in a single layer on top of the brown sugar--cut slices where necessary. Place a cherry half in the hole of each pineapple slice (cut side of cherries up). Sprinkle the 2 TBSP pineapple juice over the pineapple slices. Sprinkle the chopped nuts over the pineapple slices. In a mixer add cake mix, eggs, dream whip powder, and water--beat on low until mixed, then beat on medium speed for 4 minutes. Pour batter over the top of the pineapple slices. Bake at 350 degrees for 50-55 minutes. Cool for 10 minutes, then invert on to a cake plate.

#2069 - German Chocolate Dream Cake

(by Shirley McNevich)

1 box Duncan Hines german chocolate cake mix
1 envelope Dream Whip
4 eggs
1 cup cold water

In a mixer add cake mix, Dream Whip, eggs and water--beat slowly until mixed, then beat on medium speed for 4 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30 minutes--test with a toothpick for doneness. Cool completely. Use our coconut pecan frosting (#475) to frost the cake.

#1934 - Dream Whip Lemon Frosting

(by Shirley McNevich)

1 1/2 cups cold milk
1 envelope Dream Whip
1 - 3oz. box Jell-O lemon INSTANT pudding/pie filling mix

In a mixer add milk, Dream Whip powder and lemon pudding powder--beat on low to mix, then beat on high for 4-6 minutes.

#1859 - Strawberry Pineapple Dessert

(by Shirley McNevich)

1 - 6oz. box strawberry Jell-O
1 - 16oz. can Dole crushed pineapple (drained but save the juice)
2 bananas (peeled and sliced into coin shaped pieces)
2 cups mini marshmallows
1 beaten egg
1 cup white sugar
1 - 4oz. Philadelphia cream cheese (softened)
2 TBSP flour
2 TBSP softened butter
1 envelope Dream Whip (made according to envelope directions)

Prepare Jell-O according to box directions. Cool it to room temperature, then refrigerate until it starts to gel. Remove Jell-O from refrigerator--add crushed pineapple, bananas and marshmallows--stir until mixed, then refrigerate. In a saucepan over low heat add beaten egg, white sugar, pineapple juice, flour and cream cheese--cook/stir until it thickens, then remove from heat. Add softened butter--stir until mixed. Cool to room temperature. Remove Jell-O from refrigerator--spoon the cream cheese mixture all over the top of the Jell-O, then refrigerate overnight. When ready to serve, spread prepared Dream Whip over the top.

#1778 - Blueberry Heaven

(by Shirley McNevich)

1 cup graham cracker crumbs
1/4 cup butter (melted)
1 cup Domino's powdered sugar
1 - 8oz. Philadelphia cream cheese (softened)
1 envelope Dream Whip
1 can Lucky Leaf blueberry pie filling

In a bowl add graham cracker crumbs and melted butter--stir. Press the mixture into the bottom of a greased 8 x 8 dish. Prepare Dream Whip according to envelope directions--set aside. In a mixer add cream cheese and powdered sugar--beat until creamy. Add Dream Whip--beat until well mixed. Spread 1/2 of the blueberry pie filling over the graham cracker crust. Spread 1/2 of the cream cheese mixture evenly over the pie filling. Spread the rest of the blueberry pie filling over the cream cheese mixture. Spread the rest of the cream cheese mixture on top of the blueberry pie filling. Refrigerate overnight.

#1578 - Pineapple Jell-O Salad

(by Shirley Ross - friend)

1 - 3oz. box orange Jell-O
1 - 3oz. box pineapple Jell-O
1 - 16oz to 20oz. can Dole crushed pineapple (drained--save the juice)
1 cup mini marshmallows
2 bananas (peeled and sliced into coin shaped pieces)
Topping: 1/2 cup of the pineapple juice; 1/2 cup white sugar; 2 TBSP flour; 1 - 8oz. Philadelphia cream cheese (softened and cubed); 1 envelope Dream Whip (made according to envelope directions)

Mix both boxes of Jell-O in the same bowl using package directions--let it cool to room temperature, then refrigerate until it starts to gel. Remove from refrigerator--add drained crushed pineapple, mini marshmallows--stir. Pour the whole mixture into a 9 x 13 glass baking dish. Refrigerate. In a saucepan over medium heat add pineapple juice, white sugar and flour--cook and stir until boiling, then cook and stir until it thickens. Remove from heat--add cubed cream cheese--stir until cream cheese is dissolved. Prepare Dream Whip according to envelope directions. When cream cheese mixture is cooled to room temperature, add the Dream Whip--stir. Remove baking dish from refrigerator--place banana slices on top, then spread the cream cheese mixture all over the top. Refrigerate until cold.

#1388 - French Cheesecake

(by Shirley McNevich)

Crust: 1 3/4 cups graham cracker crumbs; 1/4 cup white sugar; 6 TBSP Parkay margarine (melted)
Filling: 2 - 8oz. Philadelphia cream cheese; 1 1/4 cups white sugar; 2 envelopes Dream Whip
Topping: any flavor pie filling

In a bowl add graham cracker crumbs, 1/4 cup white sugar and melted margarine--stir. Press the mixture on to the bottom and up the sides of a 9 x 9 greased baking dish. Bake the crust at 375 degrees for 10 minutes, then cool completely. In a mixer prepare both envelopes of Dream Whip according to envelope directions--set aside. In a mixer add cream cheese and 1 1/4 cups white sugar--beat. Add prepared Dream Whip to the cream cheese mixture--beat. Pour the batter into the baked crust. Refrigerate until very cold, then top with your favorite pie filling if you wish.

#1150 - Coffee Angelfood Cake

(by Shirley McNevich)

1 box white angelfood cake mix
1 TBSP Hershey's cocoa
1 1/3 cups cold coffee (black)
1 bar Hershey's chocolate (shaved with a cabbage grater)
Frosting: 1 envelope Dream Whip; 2 TBSP Domino's powdered sugar; 2 tsp. Hershey's cocoa

In a mixer add cake mix and 1 TBSP Hershey's cocoa, then add the rest of the ingredients listed on the box EXCEPT substitute the cold coffee for the water. Beat the batter. Bake and cool cake according to box directions. Remove the cake from the angelfood cake pan and place it on to cake plate. Frosting: in a mixer prepare Dream Whip according to envelope directions--beat. Add powdered sugar and 2 tsp. Hershey's cocoa--beat until blended. Spread the frosting on the cake. Sprinkle chocolate shavings on top of frosting.

#1084 - Blueberry Dream Whip Pie

(by Shirley McNevich)

1 - ready-made graham cracker crust (or make your own)
1 envelope Dream Whip
1 cup Domino's powdered sugar
1 - 8oz. Philadelphia cream cheese
1 cup Lucky Leaf blueberry pie filling

Prepare Dream Whip according to envelope directions--set aside. In a mixer add cream cheese and powdered sugar--beat. Add prepared Dream Whip to the cream cheese mixture in the mixer--beat. Pour cream cheese mixture evenly into graham cracker crust. Place the crust in refrigerator for one hour, then remove it from refrigerator and spread blueberry pie filling on top of cream cheese mixture in the graham cracker crust. Refrigerate overnight.

#964 - Sour Cream Heaven

(by Carol Felix - friend)

1 - 20oz. can Dole pineapple chunks (drained)
1 - large can Dole mandarin oranges (drained)
1 cup Baker's angelflake coconut
1 small jar maraschino cherries (drained, halved, and patted dry with a paper towel)
1 envelope Dream Whip (prepared according to envelope directions)
1 cup Breakstone's sour cream
1 small bag multi-colored marshmallows

Prepare Dream Whip as directed on envelope--leave prepared Dream Whip in mixer bowl. Remove bowl from mixer--add sour cream and stir. Add drained pineapple chunks, drained mandarin oranges, coconut, and cherries--stir. Add multi-colored marshmallows--stir. Scoop mixture into a serving bowl. Refrigerate overnight.

#760 - Yellow Applesauce Cake

(by Shirley McNevich)

1 - 18.25oz box Duncan Hines yellow cake mix
1/4 cup water
1 cup sour cream
1/2 cup applesauce
4 egg whites
1 whole egg
1 envelope Dream Whip
2 boxes Jell-O INSTANT chocolate pudding mix
3 cups milk


In a mixer add yellow cake mix, 1/4 cup water, sour cream, applesauce, egg whites and whole egg--beat on low until mixed, then turn speed to medium and beat for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Cool cake completely, then frost. Frosting: in a mixer add Dream Whip, both boxed of pudding mix, and milk--beat on low until mixed, then beat on high about 5 minutes. Chill frosting until it's thick enough to spread. Keep cake refrigerated after frosting.