Heavenly Raspberry Dessert
1 (9 inch) angel food cake
2 (3 ounce) packages
raspberry-flavored
gelatin mix
(such as Jell-O®)
1 ¼ cups boiling water
1 (15 ounce) package
frozen raspberries in
syrup, thawed and
undrained
1 pint heavy whipping
cream
Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
Strawberry Lemonade Poke Cake
Cooking spray
1 (15.25 ounce) package
lemon cake mix
2 cups water, divided
3 large eggs
⅓ cup vegetable oil
1 lemon, zested and juiced
1 (3 ounce) package
strawberry-flavored
gelatin mix
(such as Jell-O)
¼ cup cold water
Topping:
½ cup milk
1 (3.4 ounce) package
instant lemon pudding
mix
1 (8 ounce) container
frozen whipped topping
(Cool Whip), thawed
Whole or sliced
strawberries (Optional)
Preheat the oven to 350 degrees. Grease a 9×13-inch baking dish with cooking spray.
Beat cake mix, 1 cup water, eggs, oil, lemon zest, and lemon juice in a large bowl with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 21 to 26 minutes. Use a fork or chopstick to poke holes in cake; set aside.
Pour remaining 1 cup water into a small saucepan; bring to a boil. Stir in strawberry gelatin mix until dissolved. Mix in 1/4 cup cold water. Pour over cake. Refrigerate soaked cake until completely cool, at least 1 hour.
Make topping: Whisk together milk and lemon pudding mix in a bowl until slightly thickened. Fold in whipped topping.
Frost cooled cake with topping; store in the refrigerator. Top with whole or sliced strawberries when ready to serve.
Sparkling Orange Cream Pie
1 (15 ounce) can
mandarin oranges,
drained, with juice
reserved
¼ cup water, or as needed
1 (3 ounce) package
orange-flavored gelatin
(such as Jell-O®)
1 cup orange soda, chilled
½ cup frozen whipped
topping, thawed
1 (9 inch) prepared
graham cracker crust
Pour reserved mandarin orange juice into a measuring cup. Add enough water to make 3/4 cup. Bring juice mixture to a boil in a saucepan.
Pour orange-flavored gelatin into a small bowl. Stir in boiling juice mixture until dissolved. Chill until slightly cooled, about 15 minutes.
Stir orange soda gently into gelatin mixture. Measure out 1/2 cup gelatin mixture into a bowl. Whisk in whipped topping until smooth. Pour into crust.
Refrigerate crust until topping is cool, about 15 minutes. Arrange mandarin orange segments on top of the crust. Chill again, about 15 minutes.
Spoon remaining gelatin mixture over the orange segments and refrigerate until firm, about 3 hours.
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