1 white cake mix with pudding
1 - 3 oz. pkg. raspberry Jell-O
10 oz. frozen raspberries, thawed but not drained
1/2 c. oil
1/4 c. hot water
Mix all together and bake in a 9 x 13 inch greased and floured pan. Bake at 350 degrees for 30 minutes.
12 oz. Cool Whip
10 oz. frozen raspberries, thawed and undrained
fresh whipping cream
1 pkg. graham crackers (about 20)
1/4 c. sugar
1/4 c. butter, melted
Crush the crackers and combine with the rest of the ingredients. Press into the bottom of a 9 x 13 inch pan.
1 large pkg. orange Jell-O
1 large pkg. vanilla pudding (not instant)
4 c. water
1 +large container of Cool Whip
Mandarin oranges for garnish
Bring the water, Jell-O and pudding to a boil. Cool until thick. Mix in the Cool Whip. Pour over the crust and chill for at least three hours. Garnish with a dollop of Cool Whip and Mandarin oranges if desired.