ADVERTISEMENT
- Real Recipes from Real People -

ISO: Jello Cake

Misc.
A long time ago, a friend of mine made a scrumptious jello cake. Well, she has since moved away, and I just can't get that cake out of my mind! Does anyone have a recipe for that?


MsgID: 08380
Shared by: Donna
Board: What's For Dinner? at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Sweet Corn Cakes (using cornmeal and creamed corn)
  • SWEET CORN CAKES 1/2 cup flour 1/2 cup yellow cornmeal 1 tsp. baking powder 1 tbsp. sugar 1 egg, lightly beaten 1 cup creamed corn, homemade or canned 2 tbsp. vegetable oil About 1/2 cup milk (as needed) Sift the dry...
  • Chestnut and Vegetable Soup
  • CHESTNUT AND VEGETABLE SOUP 250 g peeled chestnuts 2 leeks 2 carrots 2 onions 2 parsnips 2 sticks celery butter 1.5 litre stock (beef, vegetable or chicken) Saute chopped vegetables and chestnuts in butter until ligh...
  • Old-Fashioned Butterscotch
  • OLD-FASHIONED BUTTERSCOTCH 2 cups brown sugar 1/4 cup molasses 1/2 cup butter 2 tablespoons water 2 tablespoons vinegar Place all ingredients in a large saucepan. Stir ingredients over high heat until the sugar is di...
  • Green Bean and Mushroom Salad (with fennel)
  • GREEN BEAN AND MUSHROOM SALAD 3 cups cooked green beans 1 cup thinly sliced fresh mushrooms (1/4 lb) 1 cup thinly sliced fennel (white stalk)* 3 tbsp olive or vegetable oil 2 tbsp lemon juice 3 tbsp chopped fresh pars...
  • Mediterranean Chicken Kabobs with Lemon Couscous
  • MEDITERRANEAN CHICKEN KABOBS 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces (or chicken tenders) 1 small eggplant, peeled and cut into 1-inch pieces 1 medium zucchini, cut crosswise into 1/2-inch s...
ADVERTISEMENT
  • Green Beans Creole (using ham drippings)
  • GREEN BEANS CREOLE 2/3 cup chopped celery 1 small onion, chopped 1 tablespoon ham drippings 1 (15 ounce) can green beans 1 (15 ounce) can tomatoes, whole or diced 1/2 teaspoon salt 1/2 teaspoon pepper Saute celery a...
  • Baked Pasta with Beef and Beans (make ahead)
  • BAKED PASTA WITH BEEF AND BEANS 1/4 cup Crisco vegetable oil, divided use 1/2 pound mostaccioli or penne pasta, uncooked 1 pound ground beef (or 1/2 pound ground beef and 1/2 pound Italian sausage) 1 small onion, pe...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Jello Cake
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!