Monday, May 17, 2010

Easy Jello Pudding Cake

This cake is wonderful after a summer meal.  Take it to a barbecue.  Pretty and tasty.

Easy Jello Pudding Cake
Mix one lemon cake mix, according to package directions and bake in a 9x13 pan.  Remove cake from oven and immediately poke holes in the top of cake with a fork.
Mix until dissolved:
1 (3 oz.) package raspberry jello
1 1/3 c. hot water
Pour over hot cake and allow all to cool completely.
Prepare 1 (6 oz.) package instant vanilla pudding according to package directions.  Spread pudding over cooled cake.  Spread 1 8 oz. container Cool Whip over all. Cover cake with plastic wrap and refrigerate for 6 hours, or overnight.  Cake will keep for 4-5 days. 
Note: I use a carving fork for poking holes.
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If you are visiting, welcome! I am in the process of a Vulcan Mind Meld with my computer to put all of my right hand recipes for feeding my family on here as fast as possible. Please come back often and stay awhile. There are so many exciting things to come!

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