Recipes

Raspberry Cake

1 white cake mix with pudding

1 - 3 oz. pkg. raspberry Jell-O

10 oz. frozen raspberries, thawed but not drained

4 eggs

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.

Topping:

12 oz. Cool Whip

10 oz. frozen raspberries, thawed and undrained

OR

fresh whipping cream

fresh raspberries.

Pat Koski

Ely

Orange Ambrosia

Crust:

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.

Filling:

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.

Jane Wick

Two Harbors

Tags: scrapbook, life, food, recipes