#3536 - Lemony Lemon Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix OR Duncan Hines lemon cake mix1 - 3oz. box lemon Jell-O
3/4 cup canola oil
4 eggs
3/4 cup water
1/4 tsp. lemon extract
1 cup Domino's powdered sugar
4 TBSP lemon juice

In a mixer add cake mix, Jell-O powder, canola oil, eggs, water and lemon extract--beat on low until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake according to the yellow box cake directions--test with a toothpick for doneness. Cool completely. In a bowl add powdered sugar and lemon juice--stir to mix. Drizzle the glaze mixture all over the top of the cooled cake.

#3512 - Fruity Sliced Jell-O

(by Shirley McNevich)

1 - 3oz. box orange Jell-O
1 - 3oz. box lemon Jell-O
1 - 3oz. box strawberry Jell-O
1/2 cup drained mandarin oranges
1/2 cup drained Dole crushed pineapple
1/2 cup fresh sliced strawberries
2 - 12oz. cans Carnation evaporated milk (NOT condensed)

Spray a bread loaf pan with Pam (inside bottom and inside sides). In a bowl add orange Jell-O powder and 1/2 cup boiling water--stir to mix. Let it sit for 10 minutes, then pour it into a blender along with the mandarin oranges and 1 cup of the Carnation milk--puree the mixture until well blended, then pour the mixture into the loaf pan. Refrigerate the loaf pan until the first layer is set. In a bowl add lemon Jell-O and 1/2 cup boiling water--stir to mix. Let it sit for 10 minutes, then pour it into a blender along with the crushed pineapple and 1 cup of the Carnation milk--puree the mixture until well blended. Remove the loaf pan from the refrigerator--pour the lemon mixture over the orange mixture--return it to the refrigerator until the lemon layer is set. In a bowl add the strawberry Jell-O and 1/2 cup boiling water--stir to mix. Let it sit for 10 minutes, then pour it into a blender along with the sliced fresh strawberries and 1 cup of the Carnation milk--puree the mixture until well blended. Remove the loaf pan from the refrigerator--pour the strawberry mixture over the lemon layer--refrigerate overnight. When ready to serve, use a knife to loosen all the way around the sides, dip the bottom of the loaf pan in hot water for 20 seconds, place a cake plate over the top of the loaf pan and shake the loaf pan while turning it upside down so the Jell-O mixture inverts on to the cake plate. Use a wet knife and spatula to slice and serve.

#3369 - Glazed Lemon Poke Cake

(by Aunt Eileen [Knouse] Carter)

Batter: 1 box Duncan Hines yellow cake mix; 1 - 3oz. box lemon Jell-O gelatin; 3/4 cup water; 4 eggs; 3/4 cup canola oil

Glaze: 2 cups Domino's powdered sugar; juice of 2 lemons; 1 tsp. lemon zest

In a mixer add yellow cake mix, lemon Jell-O powder, water, eggs and canola oil--beat until mixed, then beat on medium speed for 4 minutes. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35-38 minutes--test with a toothpick for doneness. While cake is baking, in a bowl add powdered sugar, lemon juice and lemon zest--stir until mixed. Taste--if you want more lemon flavor add more lemon zest and stir again. If too sour, add a little more powdered sugar and stir again. Remove cake from oven and use a large meat fork to poke holes all over the top of the warm cake. Spread the glaze all over the top of the cake so some of the glaze soaks down into the holes. Cool completely.

#3181 - American Jell-O

(by Shirley McNevich)

2 - 3oz. boxes berry blue Jell-O
2 - 3oz. boxes raspberry Jell-O OR cherry Jell-O OR strawberry Jell-O
1 - 3oz. box lemon Jell-O
1 cup boiling water
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)

Prepare both boxes of berry blue Jell-O according to package directions, then pour both mixtures into a 9 x 13 glass baking dish. Cool to room temperature, then refrigerate for 3 hours. In a bowl add the lemon Jell-O and only 1 cup boiling water--stir until dissolved. Cool slightly. In a mixer add cream cheese--beat. Slowly add lemon Jell-O mixture--beat until smooth. Cool to room temperature, then add the Cool Whip--stir until mixed. Remove glass dish from refrigerator--spread the cream cheese mixture evenly over the cold berry blue layer. Return to refrigerator for 3 more hours. Prepare both boxes of raspberry Jell-O according to box directions, then cool to room temperature. Remove glass dish from refrigerator--carefully and evenly pour the cooled raspberry Jell-O over the cream cheese layer. Refrigerate for 3 hours or until top layer is completely set.

#3141 - Peach Pineapple Whip

(by Shirley McNevich)

1 - 3oz. box lemon Jell-O
1 tsp. Knox gelatin powder
1 TBSP water
3 large peach halves (drained and chopped)
1 - 20oz. can Dole crushed pineapple (drained)
1 cup whipped cream OR Cool Whip
1 small jar maraschino cherries (drained and chopped)

Mix lemon Jell-O according to box directions. In a small cup mix 1 TBSP water with the 1 tsp. gelatin powder--stir to mix. Add the gelatin mixture to the hot Jell-O--stir until mixed. Cool to room temperature, then refrigerate until it starts to gel. Once it starts to gel, add the lemon Jell-O mixture to the mixer--beat until foamy. Remove from mixer--add chopped peaches, crushed pineapple and chopped cherries. Add whipped cream--stir until mixed. Pour the mixture into a serving dish and refrigerate until cold.

#2971 - Hawaiian Salad

(by Shirley McNevich)

1 - 3oz. box lime Jell-O
1 - 3oz. box lemon Jell-O
2 cups boiling water
1 - 20oz. can Dole crushed pineapple (drained)
1 - 5oz. can Carnation evaporated milk (NOT condensed)
1 cup chopped pecans
2 cups small curd cottage cheese
1 cup mayo

In a large bowl add the lime Jell-O powder, lemon Jell-O powder and boiling water--stir with a whisk until dissolved. Let the mixture cool to room temperature, then add drained crushed pineapple, Carnation milk, chopped pecans, cottage cheese and mayo. Stir until well mixed. Refrigerate overnight before serving.

#2385 - No Bake Ricotta Cheesecake

(by Shirley McNevich)

1 - 3oz. box lemon Jell-O
1 3/4 cups hot water
1/2 cup white sugar
1/4 cup lemon juice
1 TBSP Knox unflavored gelatin dissolved in 1/2 cup cold water
Crust: 2 cups graham cracker crumbs; 1/2 cup Domino's powdered sugar; 1/2 cup melted butter
Filling: 2 cups heavy whipping cream; 1 - 15oz. part skim ricotta cheese

Add Knox gelatin powder to the cold water--stir. In a bowl add hot water, white sugar and lemon juice--stir. Add Knox gelatin mixture--stir. Once cooled, refrigerate until it starts to gel. In a bowl add graham cracker crumbs, powdered sugar and melted butter--stir. Reserve 1/2 cup of the crumb mixture--set it aside. Press the remaining crumb mixture into the bottom of a greased 9 x 13 glass baking dish. Remove Jell-O mixture from refrigerator and put it in a mixer--beat, then set aside. In a mixer add heavy whipping cream--beat until whipped. Add whipped cream to Jell-O mixture--stir. In a mixer add ricotta cheese--beat until mixed. Add whipped ricotta cheese to Jell-O mixture--stir. Pour the whole mixture over the crust. Sprinkle the reserved crumbs over the top. Refrigerate overnight.

#2270 - Ladyfinger Dessert

(by Shirley McNevich)

1 package of ladyfinger cookies
1 - 3oz. box lemon Jell-O
3 TBSP lemon juice
1 cup boiling water
1 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 tsp. vanilla
2 - 8oz. Cool Whip (thawed)

Line the bottom of a springform cheesecake pan with ladyfinger cookies, breaking cookies where necessary. In a bowl add Jell-O mix, boiling water and lemon juice--stir until dissolved. Cool to room temperature, then refrigerate Jell-O mixture until it starts to gel. In a mixer add cream cheese, white sugar and vanilla--beat until smooth. Add Jell-O mixture to cream cheese mixture--beat. Add both containers of Cool Whip to cream cheese mixture--beat. Pour the whole mixture over the ladyfinger cookies in the springform pan. Refrigerate overnight. When ready to serve, remove ring from springform pan and cut into slices.

#2220 - Lemon Jell-O Pie

(by Shirley McNevich)

1 - 3oz. box lemon, orange or lime Jell-O
1 cup boiling water
1/2 cup cold water
1/2 cup white sugar
1 - 8oz. can Dole crushed pineapple (drained)
1 COLD can Carnation evaporated milk (NOT condensed)
1 lemon (room temperature)
1 ready-made graham cracker crust

In a bowl add Jell-O powder and boiling water--stir until dissolved. Add cold water--stir until mixed. Cool to room temperature, then refrigerate for 30 minutes or until it starts to gel. In a mixer add Carnation milk--beat until whipped. Squeeze the lemon--add its juice to the whipped milk--beat. Scrape 1 TBSP lemon zest from the lemon rind--add to whipped milk mixture--beat and set aside. In a mixer add gelled Jell-O mixture and the white sugar--beat until whipped. Add whipped Jell-O mixture to whipped milk mixture--stir until mixed. Add drained crushed pineapple--stir until mixed. Pour mixture into the graham cracker crust. Refrigerate overnight.

#2129 - Raspberry Lemon Squares

(by Shirley McNevich)

48 Nilla wafers
3/4 cup boiling water
1 - 3oz. box lemon Jell-O gelatin
1 cup ice cubes
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
2 tsp. lemon zest
1 - 8oz. Cool Whip (thawed)
1/3 cup raspberry preserves (NOT jelly)
1 1/2 cups fresh raspberries

Stand 16 of the wafers around the edge of a greased 8 x 8 baking dish. In a bowl add lemon Jell-O and boiling water--stir until dissolved. Add ice cubes--stir until melted--set aside. In a mixer add cream cheese and white sugar--beat. Add lemon zest--beat. Slowly add Jell-O mixture--beat. Remove bowl from mixer--add half of the Cool Whip--stir until mixed. Pour half of the cream cheese mixture into the baking dish (be careful not to knock over the wafers on the sides). Arrange 16 of the Nilla wafers on top of the cream cheese mixture). In a microwave safe bowl add raspberry preserves--microwave on high for 15 seconds. Use a pastry brush and carefully brush the raspberry preserves all over the Nilla wafers. Pour the rest of the cream cheese mixture over the wafers. Arrange the rest of the Nilla wafers over the top. Refrigerate until cold, then spread remaining Cool Whip over the top. Decorate the top of the Cool Whip with the fresh raspberries.

#1403 - Lemon Jell-O Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix (do NOT mix according to box directions)
1 - 3.5oz. box lemon Jell-O (gelatin, NOT pudding)
3 eggs
1/2 cup canola oil
1 cup water
Topping: 2 cups Domino's powdered sugar; 1/3 cup lemon juice; 2 tsp. vanilla

In a mixer add cake mix powder, lemon Jell-O powder, eggs, canola oil, and water--beat on low until mixed, then beat at medium speed 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. Remove from oven and use a fork to poke holes all over the top and through the cake--set aside. In a bowl add powdered sugar, lemon juice and vanilla--stir. Spoon the topping evenly over the warm cake. Cool completely, then refrigerate.

#1019 - Lemon Cake Squares

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box lemon Jell-O
1/2 cup canola oil
3 eggs
1 cup Domino's powdered sugar
1/2 cup lemon juice

In a mixer add cake mix, eggs and canola oil--beat. Add Jell-O powder--beat until smooth. Pour batter into greased 9 x 13 cake pan. Bake at 325 degrees for 25-28 minutes--test with a toothpick for doneness. Topping: in a mixer add lemon juice and powdered sugar--beat until smooth. As soon as you take the pan out of the oven, use a toothpick to poke holes evenly over the top of the cake (about 1" apart). Spoon the lemon juice topping mixture all over the top of the cake and smooth it out using the back of a spoon. Cool completely, then cut into squares.