Recipe: Jello Poke Cake Collection

Prep Time:30 mins.Skill: Learning CookReady In:4 hrs. 30 mins.Serves:12
1 pkg. (4-serving size) JELL-O BRAND Gelatin Dessert, any flavor1/2 cup cold water1 cup boiling water1 tub (8 oz.) COOL WHIP Whipped Topping, thawed1 pkg. (2-layer size) white cake mix or cake with pudding in the mixHEAT oven to 350 F.

PREPARE and bake cake in 13x9-inch pan as directed on package. Remove from oven. Cool cake in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals.

MEANWHILE, stir boiling water into gelatin in small bowl at least 2 minutes until completely dissolved. Stir in cold water; carefully pour over cake. Refrigerate 3 hours.

FROST with whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in the refrigerator.

Holiday Poke CakeShowcase

Prep Time:15 mins.
Ready In:4 hrs. 15 mins.
Skill: Learning Cook
Serves:12

2 cups boiling water2 baked 9-inch round white cake layers, cooled*1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin Dessert1 pkg. (4-serving size) JELL-O Brand Gelatin Dessert, any red flavor1 tub (8 or 12 oz.) COOL WHIP Whipped Topping, thawed
Or use lite white cake layers, JELL-O Brand Sugar Free Gelatin Dessert and COOL WHIP LITE Whipped Topping.PLACE cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce cake with large fork at 1/2- inch intervals.

STIR 1 cup of the boiling water into each flavor of gelatin in separate bowls at least 2 minutes until completely dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer. Refrigerate 3 hours.

DIP 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping.

REFRIGERATE at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator. Makes 12 servings.

GUMDROP Leaves and Flowers: Flatten green gumdrops with rolling pin on a smooth flat surface sprinkled with sugar. Roll until very thin, turning frequently to coat with sugar. Cut into leaf shapes. For flowers, flatten and roll red gumdrops into thin strips. Roll up each strip tightly to form a flower.

Lemon Pudding Poke CakeShowcase

Prep Time:30 mins.Skill: Learning CookReady In:2 hrs. 15 mins.Serves:15
1 1/3 cups water1 pkg. (2-layer size) white cake mix2 egg whites1 pkg. (8-serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling4 cups cold 2 % milk
Or two pkg. (4-serving size)can be substituted for 1 pkg. (8 serving size) JELL-O Instant Pudding & Pie Filling.PREPARE cake mix as directed on package for 13x9-inch baking pan using 2 egg whites and 1 1/3 cup water. Remove from oven. Immediately poke holes down through cake to pan with round handle of a wooden spoon. (Or poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.

POUR cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Quickly pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand to thicken slightly. Spoon over top of cake, swirling to "frost" cake.

REFRIGERATE at least 1 hour or until ready to serve. Store cake in refrigerator. Makes 15 servings.

Pudding Poke Cake

Prep Time:15 mins.
Ready In:1 hr. 15 mins.
Skill: No Experience Required
Serves:8

1 pkg. (12 oz.) pound cake1 1/2 cups cold milk1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling REMOVE pound cake from wrapper. Poke 25 to 30 holes down through top of cake with round handle of wooden spoon. Holes should be at 1-inch intervals.

POUR cold milk into leakproof 1-quart container. Add pudding mix. Cover tightly. Shake vigorously at least 45 seconds. Immediately pour about 1/4 of the thin pudding evenly over cake and into holes to make stripes. Tap cake on counter to fill holes. Pour 1/3 of remaining pudding over the holes. Tap cake again. Let remaining pudding stand to thicken slightly. Frost sides and top of cake.

REFRIGERATE at least 1 hour or until ready to serve. Store leftover cake in refrigerator.