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Instructions |
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1.
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Dissolve jello in 3/4 c boiling water. Add 1/2c cold water and set aside at room temp.
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2.
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Mix and bake cake as directed in 9 x 13 pan. Cool 20-25 mins. Poke holes in cake with end of wooden spoon, about 1 1/2 inches apart. With cup, slowly pour jello mixture into holes.
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3.
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Refrigerate cake and prepare topping. In chilled bowl, blend whipped topping mix, pudding, cold milk and vanilla til stiff, 3-8 minutes.
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4.
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Immediately frost cake. Store in frig and serve chilled.
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