This recipe booklet from Jell-O was published in 1977 and is part of my personal collection of Jello recipes, each of the pages are filed in the Jello Beautiful Desserts Category [1]. There are 16 recipes in total.
Dream Cake — Taller than a mix cake
1 package (2-layer size) yellow, white, or devil’s food cake mix
1 envelope Dream Whip Whipped Topping Mix*
4 eggs
1 cup cold tap water
*Use right from envelope.
Combine all ingredients in large bowl of electric mixer. Blend; then beat at medium speed for 4 minutes. Pour into two greased and floured 9-inch layer pans. Bake at 350° for 30 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and finish cooling on racks. Fill and frost with Quick Fluffy Frosting; refrigerate.
Quick Fluffy Frosting
1 envelope Dream Whip Whipped Topping Mix
1 package (6-serving size) Jell-O Instant Pudding and Pie Filling, any flavor
2 cups cold milk
Combine all ingredients in a deep narrow-bottom mixer bowl. Beat slowly until blended; then gradually increase beating speed and whip until mixture will form soft peaks, about 6 minutes.
Frosted Cherry Mold
8 stemmed maraschino cherries
1 can (16 oz.) pear halves
2 packages (3 oz. each) or 1 package (6 oz.) Jell-O Cherry Gelatin
2 cups boiling water
1 envelope Dream Whip Whipped Topping Mix
1 cup unsifted confectioners sugar
1 cup Baker’s Angel Flake Coconut
Dip cherries in undissolved gelatin. Set aside to dry. Drain pears, reserving syrup; dice pears. Add cold water to syrup to make 1 1/2 cups. Dissolve gelatin in boiling water. Add measured liquid and chill until thickened. Add pears; pour into 5-cup ring mold. Chill until firm, about 4 hours. Unmold. Prepare whipped topping mix as directed on package. Gradually beat in sugar, blending well. Frost mold and sprinkle with coconut. Garnish with reserved cherries. Makes 5 cups or 10 servings.