JELLO CREAM CAKE RECIPE - (4.3/5)
Provided by carvalhohm
Number Of Ingredients 15
Steps:
- Crust: Cream together butter and brown sugar until smooth. Add flour and nuts to the mix. Press dough into buttered 9 x 13 inch pan. I use the Pyrex pan. Bake crust for 10-15 minutes in preheated 375 degrees oven or until crust is brown. Let cool. Cream layer: Dissolve lemon Jello with 1 cup boiling water. Let this mixture cool. In a large bowl, cream together sugar and cream cheese. In a separate bowl, whip the heavy cream to stiff peaks (but don't make butter). Fold the whipped cream into the cream cheese mixture. Don't worry about it blending perfectly. Add the cooled lemon Jello and hand whisk together. Pour cream mixture over cooled crust and chill until firm in the refrigerator. Jello layer: In a large bowl, dissolve lime Jello with 2 cups boiling water. Add 1 cup cold water. Let this mixture cool. Pour on top of cheese mixture and return to refrigerator to cool completely. Cut and enjoy! Notes: You can, of course, change the color to suit your mood or holiday. This makes a bunch and can get pretty tall! When you add the cream layer, make sure you leave space for the top Jello layer. I usually place the 9x13 pan on a half-sheet pan in case I have spillage when placing the top layer on the cake!
JELLO CAKE
This is the moistest cake you will ever eat. I love it with strawberry jello and garnished with fresh strawberries. The Cool Whip makes such a pretty pure white and creamy frosting. It was my mom's favorite birthday cake. Prep time is also chill time
Provided by Karen From Colorado
Categories Gelatin
Time 8h40m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Prepare cake according to package instructions.
- Allow to cool completely in pans.
- Using a fork, poke holes all over the top of the cake through to the bottom.
- Prepare jello according to package instructions except do not allow it to set yet.
- Pour jello slowly over the entire surface of the cooled cakes (cake will look soggy, but thats ok).
- Chill cakes until jello sets completely (several hours or over night).
- To remove cakes from pans, set the pan in a dish of hot water for 1 minute.
- Remove to a serving platter.
- Frost with the Cool Whip.
- Garnish with fruit pieces.
- Keep any uneaten cake covered and chilled.
Nutrition Facts : Calories 272.6, Fat 11, SaturatedFat 4.3, Cholesterol 60, Sodium 380.9, Carbohydrate 39.9, Fiber 0.4, Sugar 29.5, Protein 4.1
JELLO CREAM CAKE
Make and share this Jello Cream Cake recipe from Food.com.
Provided by MasakoHI
Categories Gelatin
Time 2h30m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- For crust, cream butter and brown sugar. Add the flour and chopped nuts. Press dough into buttered 9 X 13 inch pan and bake for 10 minutes in 375 degree oven or until top browns.
- For filling, dissolve box of lemon jello into the one cup of hot water and cool. Cream the sugar and the cream cheese. Whip the bottle of Avoset or whipping cream and fold into the cheese mixture. Then fold the cooled lemon jello to the cheese mixture. Pour on top of cooled crust and chill until firm.
- For the topping, dissolve the two boxes of jello until the three cups of hot water and cool. Then pour slowly on top of hardened cheese mixture and chill until firm.
- Cut into desired shapes and serve.
Nutrition Facts : Calories 302.8, Fat 17.5, SaturatedFat 9.2, Cholesterol 43.3, Sodium 187.3, Carbohydrate 33.9, Fiber 0.9, Sugar 24.1, Protein 4.3
JELLO CREAM CAKE
Like Jello Cheesecake, but fluffier and with a buttery, cookie-like crust. It's light and always a hit at BBQs and potlucks. I can eat 1/2 a 9x13 pan by myself! Make a 'light' version using margerine, Splenda & Splenda Brown Sugar, sugar-free Jello, low fat cream cheese and Cool Whip Free
Provided by Miyas Chef
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine the above FIRST LAYER ingredients and put into 9x13 pan. Bake in 350 degree oven for 15-20 minutes. Cool.
- Dissolve jello in water and set aside to cool. Cream together cream cheese and sugar. Add cooled lemon jello. Fold Cool Whip into cream cheese mixture. Pour on top of cooled first layer.
- Third Layer:.
- Dissolve 2-3x 3oz pkgs any flavor jello with 3 cups hot water and cool. Gently pour cooled jello on top of cream cheese layer.
Nutrition Facts : Calories 455.7, Fat 25.9, SaturatedFat 16, Cholesterol 51.3, Sodium 282.1, Carbohydrate 52.4, Fiber 0.9, Sugar 39.9, Protein 5.8
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