Lemon-Lime Refrigerator Sheet Cake
1 pkg. lime
jello
1 pkg.
Duncan Hines Lemon Supreme Cake Mix
Topping:
1 envelope
whipped topping mix
1 pkg. lemon
instant pudding mix
1 ½ cups
cold milk
Dissolve
gelatin in ¾ cup boiling water. Add ½ cup cold water; set aside at room
temperature. Mix and bake cake as directed in 9x13 pan. Cool cake 20-25
minutes. Poke deep holes through top of warm cake (still in pan) with meat fork
or toothpick; space holes about one inch apart. With a cup, slowly pour gelatin
mixture into holes. Refrigerate cake while preparing topping.
Topping:
In a
chilled, deep 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 serve chilled. Frosted cake
may be frozen for storage.
Old-Fashioned Apple Crisp
4 cups
sliced peeled tart apples, about 3 medium
¾ cup packed
brown sugar
½ cup
all-purpose flour
½ cup rolled
oats
1 tsp.
ground cinnamon
¼- ½ tsp.
ground allspice
1/3 cup cold
butter or margarine
vanilla ice
cream, optional
Place apples
in a greased 8 inch square baking dish. Ina bowl, combine brown sugar, flour,
oats, cinnamon and allspice, cut in butter until crumbly. Sprinkle over apples.
Bake at 375’ for 30-35 minutes or until apples are tender. Serve warm with ice
cream if desired. Yield 4-6 servings.
Mock Cheese Cake
Step 1:
Dissolve one pkg. Lemon jello in 1 cup water. Let set until syrupy.
Step 2:
Soften 1 – 8 ounce pkg. cream cheese, gradually add 1 cups sugar and 2 Tbl. Lemon
juice.
Step 3:
Chill 1 can evaporated milk in metal bowl. Beat with mixer until forms soft
peaks. Fold in jello and cream cheese. Pour into 9 x 13 pan over graham cracker
crust.
