Recipe for cooking double cherry refrigerator sheet cake

Low-Fat and Low-Calorie Recipes :: Gelatin Desserts

Double Cherry Refrigerator Sheet Cake

1 3-oz. box cherry Jell-O
1 cherry-flavored cake mix*

Dissolve Jell-O in 3/4 C. boiling water. Add 1/2 C. cold water; set aside at room temperature.

Mix and bake cake as directed in a 13 x 9 x 2-in. pan. Cool cake 20 to 25 min.

Poke deep holes through top of warm cake while it is still in pan with meat fork or wooden pick, spacing holes about one half in. apart. With a C., slowly pour Jell-O mixture into holes. Refrigerate cake while preparing topping.

Topping
1 envelope whipped topping mix, 2 to 2 1/2 C. yield
1 (4-servings size) box vanilla instant pudding mix
1 1/2 C. cold milk
1 tsp. vanilla extract or flavoring

In a chilled, deep bowl, blend whipped topping mix, instant pudding, cold milk and vanilla extract or flavoring until stiff, 3 to 8 min. Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen.

Servings 16 to 20.