Lemon Jello Cake
sugar bomb; too sweet 4 me; yummy stuff
Lemon-Lime Jello Cake | Orange Vest XTRA!
Growing up, my mom always made the traditional strawberry Jello cake, but I always wanted to see one made with lime Jello for those green stripes! For this recipe, aside from swapping the strawberry Jello for lime, I wanted to add some lemon flavor too. Today, we’re starting with a standard yellow cake made using my favorite (and now updated) recipe from Alton Brown ( substituting lemon extract for the vanilla, and adding the zest of one lemon to the batter (I won’t judge you for using a boxed cake mix here; but if you make your own, it will be better). Finally, we top it with a light, but still substantial and rich “frosting” made from vanilla pudding and instant whipped dessert topping, which was also flavored with a bit of vanilla extract. This cake is flavorful, moist, and delicious and gets even better after it’s been in the fridge for a day or two.
Lemon Lime Jello Cake
Ingredients and Method:
For the Cake: Any cake of your choice, prepared and cooled. I used Alton Brown’s yellow cake recipe for this ( but added the zest of one lemon, and substituted lemon extract in place of the vanilla extract.
For the Jello: Dissolve a package of Jello (your choice of flavor to complement the cake) in one cup of boiling water, then combine with half a cup of cold water. Poke holes across the surface of the cake with a fork or bamboo skewer, then carefully pour the Jello mixture over the cake. I used lime Jello for this recipe. Refrigerate for three to four hours before frosting.
For the Frosting: Dissolve a package of instant pudding (your choice of flavor to complement the cake) in two cups of milk and whisk until combined and smooth. Refrigerate for a few minutes if necessary, until beginning to thicken. I used vanilla pudding for this recipe. Gently fold-in two cups of whipped dessert topping (but not whipped cream). You can use prepared topping such as Cool Whip, if desired. For this recipe, I used Dream Whip prepared per box instructions, again substituting lemon extract where vanilla extract was called for. Pour pudding and whipped topping mixture evenly over cake and refrigerate for at least an hour before cutting and serving.
Notes: This is an extremely versatile recipe; try it with your own combination of cake, Jello, and pudding flavors. Devil’s food cake with raspberry Jello and chocolate pudding for example. Be creative!
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Schmidt Brothers 8” Chef’s Knife:
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Norpro Stainless Steel Measuring Cups:
KitchenArt Professional 2-Cup Adjust-A-Cup:
Norpro Scraper/Chopper: Garlic Press:
GreaterGoods Digital Kitchen Scale:
Di Oro Seamless Silicone Spatula Set:
Rubbermaid Commercial Silicone Spatula:
Lavatools Javelin PRO Instant Read Thermometer:
ThermoPro Dual Probe Digital Wireless Thermometer:
CDN Oven Thermometers:
Etekcity Laser Infrared Thermometer:
Southern Champion 3 lb Food Trays:
Freeze-Tite Premium Plastic Wrap:
Pizzacraft 16.5” Round Baking/Pizza Stone:
Quilon Unbleached Brown Parchment Paper Sheets:
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If you have Lemon, Make this Dessert in 10 Minutes! No-Bake, No Gelatin, Easy and Delicious!
No-bake Lemon Mousse Recipe. A citrusy and delicious dessert with a cracker crust, filled with a smooth creamy filling that almost melts in your mouth and topped with lemon cream.
If you like the video, like, subscribe and share! Thank you! ❤
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???? Lemon Mousse Ingredients:
200g Biscuits
6 tablespoons Melted Butter (80g)
Keep in the fridge for 30 minutes
4 cups Milk (950 ml)
3/4 cup Sugar (170g)
5 tablespoons Cornstarch (45g)
1/2 cup Plain Yogurt (120g)
8x11 inch cake mold (18x28 cm)
Chill in the fridge for 30 minutes
1/3 cup Lemon Juice (100 ml)
1 1/4 cups Water (300 ml)
3 tablespoons Cornstarch (25g)
1/2 teaspoon Turmeric or Food Coloring
1/4 cup Sugar (50g)
Chill in the fridge for 1 hour
Decorate with melted White Chocolate
???? MORE RECIPES YOU HAVE TO TRY:
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Easy Apple Pancakes Recipe -
Tasty Lemon Cake in 2 minutes -
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#lemon #dessert #recipe #lemontart #lemonmousse #lemonpie #lemoncake #nobake #cake #pie #lemon #nobakedessert #5minutedessert #10minutedessert
The Best Triple Lemon Poke Cake Ever
The best triple lemon poke cake ever, a great summer or anytime dessert, very easy to make.
#triplelemonpokecake #lemonpokecake #pokecake
Ingredients
1 box lemon cake mix
1 (3 oz) box lemon jello
1 cup boiling water
1/2 cup cold water
1 box instant lemon pudding
1 1/2 cups cold milk
8 oz whipped topping, thawed
Preheat oven 350, prepare cake per instructions on back of cake mix box for 9x13 baking dish. (for bakery style fluffy cake substitute melted butter for oil and milk for water) cool cake completely, poke large holes throughout cake. Whisk jello, boiling water and cold water in large measuring cup, pour into holes of cooled cake, cover and refrigerate cake for 3 hours to overnight to set jello. After jello is set, whisk together pudding and milk until a thick consistency is achieved, fold in whipped topping until well blended. Spoon pudding mixture onto cake, using spatula to push pudding into holes, smooth out evenly rest of pudding mixture on cake. Keep refrigerated.
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How to make: THE ULTIMATE LEMON POKE CAKE
The Ultimate Lemon Poke Cake is made with lemon cake mix, lemon jell-o and topped with a delicious whipped lemon cream frosting!
Grab the FULL recipe and a FREE printable recipe here:
Jello Pudding Cake - Bringing Back A Classic Favorite
Jello Pudding Cake - Bringing Back A Classic Favorite
In this video I bring back a classic favorite (from the 60s or 70s) that is so good, that I can't believe it has practically disappeared online. Luckily, I found it in my mother's recipe box. Once you try this recipe you will wonder how you got along without it, especially in the summer heat.
Pudding Cake
Ingredients:
1 Stick Margarine 1 9.0z, Cool Whip
1 Cup Chopped Pecans 1 Cup. Powdered Sugar
1 Cup Flour 1 Pkg. (small) Vanilla Pudding (Instant)
1-8 oz Cream Cheese 1 Pkg. (small) Choc. Pudding
1 Hershey Bar 4 cups milk (use 3 cups for firmer pudding)
Mix the margarine, chopped pecans and flour and at into oblong, pan, Bake 20 min @ 350°. Cool.
Mix the cream cheese, 1 cup of the Cool Whip, and 1 cup powdered sugar and spread on crust.
Then Mix as on the package instructions the vanilla and chocolate pudding and spread over the
cream cheese mixture. Spread rest of the Cool Whip on top. Grate 1 Hershey bar on top.
Keep refrigerated and covered with plastic wrap.
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