SANDRA'S ICE BOX STRAWBERRY POKE CAKE

A perfectly delightful and flavorful cake that's incredibly scrumptious!

This dessert can easily be made a day ahead of when you plan to serve it
or deliver to your favorite function...

Servings (12)

Prep: 20 Mins.

Bake: 30 Mins.

INGREDIENTS

Jello

1 (3-oz. pkg. - small box) Sugar Free Strawberry Jello

1 cup boiling water

Cake

2 large eggs

1 cup water

1/2 cup Mazola oil

1 (5.3-oz. container) Strawberry Chobani Greek Yogurt
1 teaspoon vanilla extract

1 (15.25 oz. box) Betty Crocker Delights Super Moist French Vanilla Cake Mix

Strawberry Frosting

2-1/2 cups confectioners' sugar, sifted

4 tablespoons unsalted butter, at room temperature

1/2 cup Yakutat Wild Alaska Strawberry Jam

2 heaping tablespoons sour cream

1 teaspoon vanilla extract

1-2 tablespoons water (or enough until your desired consistency is reached)

Optional: Red organic food coloring gel

METHOD

Preheat oven to 350 degrees. Spray a 9x13" glass baking dish; set aside.

In a glass 2-cup measure, pour 1 cup of boiling water, add jello and stir to dissolve; set aside.

In a medium bowl, beat the eggs, add the water, oil, yogurt and vanilla extract and beat (using a hand mixer) to combine. Add the dry cake mix and beat to combine, for 2 minutes. Pour batter evenly into prepared baking dish, and gently tap to release air bubbles and assist to level cake.

Bake for 30 minutes in the preheated oven, turning half way through, until a toothpick inserted in center comes out clean. Place cake, while in baking dish, onto a baking rack to cool completely. 

Once cooled, poke the cake using a wooden skewer about 1/2" apart from top to bottom. Give the jello a final stir and slowly pour over cake surface (avoid the edges of cake).  Place the cake in the refrigerator to solidify the jello for 2 hours.

Meanwhile, prepare the frosting by sifting the confectioners' sugar in a sieve placed over a medium bowl. Add the butter, vanilla extract, strawberry jam, sour cream and water. Use a hand mixer to combine, adding water 1 tablespoon at a time until your desired consistency is reached.  Add a few squirts of red organic food coloring gel, if desired.

Frost cake surface, while in baking dish, cover, and return to refrigerator after serving to store remaining cake. ~ Enjoy!

SANDRA'S LICKITY-SPLIT FRUITY LAYERED JELLO DESSERT

My lickity-split and delicious fruity jello layered dessert now has a much-less chilling time to under 30 minutes. This process used to take 2 hours for the 1st layer, then overnight for the second in the refrigerator...Whew.

This newly created quicker method I've just devised has truly made my day! 

Servings: (8 to 10)

Prep: 15 Mins.

Chilling: 25 Mins.

INGREDIENTS

2 (small 3 oz pkgs) strawberry jello

1 cup boiling water

1 (16 oz pkg) frozen whole strawberries, thawed, drained (reserve juice) then cut into quarters

1 (8 oz can) pineapple tidbits-or crushed, drained (reserve juice)

3 slightly ripe bananas, quartered lengthwise and diced

1/4 cup pecans, finely chopped, (optional)

1 cup sour cream

2 tablespoons confectioners' sugar (more or less to your desired sweetness)

1 teaspoon vanilla extract

METHOD

In a medium bowl, dissolve gelatin in water. Stir in strawberries, pineapple, bananas, and pecans. Add 1/2 cup of reserved strawberry-pineapple juice. Mix to combine. Pour half of the mixture (about 2 cups) into an 8x8" glass square baking dish. Place level in freezer, uncovered, to quickly chill for 15 minutes, until set. (Do not freeze!)

Set the reserved gelatin mixture aside, at room temperature.

Meanwhile, in a small bowl, whisk the sour cream, confectioners' sugar, and vanilla to fully combine. Carefully spread this mixture over chilled gelatin. Gently spoon reserved gelatin mixture over top to evenly distribute.

Chill dessert placed level in freezer, uncovered, for a final 10 minutes (no longer or dessert will freeze). Transfer chilled dessert, covered, to refrigerator until ready to serve with or without fresh whipped cream. ~ Enjoy!

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Tip: After dessert has set and you've placed it  in the refrigerator to keep chilled, if doing so longer than 30 minutes be sure to cover with plastic wrap until ready to serve.

SANDRA'S LAYERED FRUIT-LADEN LEMON JELLO DESSERT

Top layer: Lemon jello, pineapple, pears
Middle Layer: Sweet creamy mixture
Bottom Layer: Lemon jello, pineapple, peaches

Servings: (8 to 10)
Prep: 15 Mins.
Refrigerate: 1st time-1-1/2 hrs; 2nd time-4 hrs.

INGREDIENTS:

2-Layer Jello-Fruit Mixture:
2 (3 oz. boxes) fat-free lemon jello, divided
2 cups boiling water, divided
1 15 oz. can peaches in light syrup, drained (reserve juice)
1 15 oz. can pears in light syrup, drained (reserve juice)
1 20 oz. can crushed pineapple, drained (reserve juice)
--[Note: Overall, you'll only be using 1 cup of reserved fruit juice)

Middle Creamy Layer Mixture:
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons agave (or 1 tablespoon honey)

METHOD:

In a medium, round, glass bowl, add one pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

In a small, round, glass bowl, the second pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

Separately drain the 3 cans of fruit through a sieve a medium bowl to drain; setting 3 different drained fruits in their own small bowl.  Roughly chop the bowl of peaches, then the bowl of pears.  Set 3 bowls of fruit aside.

Measure 1 cup of drained fruit juice mixture and stir into large bowl of lemon jello, then do the same adding a separate 1 cup of drained fruit juice mixture and stir into second small bowl of lemon jello.  Place both bowls of lemon jello into refrigerator to cool and slightly thicken for 1-1/2 hours.

Meanwhile, whisk the creamy layer mixture ingredients in a small bowl, and refrigerate until final assembly of dessert.

After 1-1/2 hours, drain any additional juice that accumulates under fruit in 3 bowls.  Add half of the drained crushed pineapple both the first large bowl of partially set lemon jello, including the other half to the small bowl of lemon jello. Gently fold in all the drained peaches to the large bowl jello mixture.

Spread the creamy layer mixture over top of first layer of jello fruit mixture.

Gently fold in all the drained pears to the small bowl jello mixture, then pour atop the creamy layer mixture, and your dessert is fully assembled! Cover, and refrigerate for a minimum of 4 hours to set. ~ Enjoy!

SANDRA’S ENHANCED STRAWBERRY-BANANA JELLO LAYERED DESSERT

This traditional jello dessert

tends to evoke many memories

of fond family times...

I have altered the traditional recipe somewhat, and this new version definitely turned out to be much more flavorful with greater texture.

Servings: (12)

Prep:  10 Mins.

Set: 3 hours.

INGREDIENTS

1 large box sugar free strawberry jello (or 2 small)

1-1/2 cups boiling water

1/2 cup orange juice

2 bananas, finely chopped

1 (16 oz. pkg.) frozen whole strawberries, thawed, and finely chopped

1 (8 oz. pkg.) fat free cream cheese, at room temperature

1 (12 oz. container) fat free cool whip, thawed 

--(do not substitute for real whipped cream, as it does not hold its integrity)

1 teaspoon vanilla extract

1/2 cup chopped candied pecans

METHOD

Dissolve jello in boiling water while stirring for 2 minutes in a medium bowl, and stir in orange juice. Chop the bananas and strawberries, and add to jello mixture. 

Pour half of jello-fruit mixture into a 9”x13” glass dish. Chill until set for 1 hour.

Using a hand mixer, cream softened cream cheese, cool whip, and vanilla extract together until smooth and fluffy in a medium bowl.

Spread half the creamed mixture over set jello. Sprinkle with half the chopped pecans.

Pour remaining jello-fruit mixture over this layer. Chill until completely set for 2 hours.

When set, top with remaining cream mixture, and sprinkle with the rest of the pecans.

Cut into 12 squares, and serve. ~ Enjoy!

SANDRA’S PINEAPPLE UPSIDE DOWN ORANGE-JELLO-POKE-CAKE

A fabulously moist and flavorful 
creation I came up with today ~ 
You'll find that the Orange Jello 
compliments the pineapple to the extreme...

Servings: (8 to 10)

Prep: 15 Mins. |
Bake 30 Mins. |
Stand: 30 Mins.

INGREDIENTS

***Pineapple Upside Down:

1/2 cup unsalted butter, divided

1-2/3 cups firmly packed brown sugar, divided

4 (8 oz. can) pineapple slices, drained; reserving juice

View of the Orange-Jello-Poke-Cake

1 (8 oz. can) crushed pineapple, drained; reserving juice

 -- (refrigerate reserved pineapple juice to chill)

4 maraschino cherries, halved

2 cups all-purpose flour, sifted

2 teaspoons double-acting baking powder

1/2 teaspoon table salt

3 eggs, at room temp.

2/3 cup whole milk

½ teaspoon vanilla extract

½ teaspoon cherry extract

***Orange-Jello-Poke:

1 (3 oz. Pkg.) Jello, orange flavor (I used sugar-free)

1 cup boiling water

1/2 cup cold, reserved pineapple juice

METHOD

Preheat oven to 350 degrees.  

Spray, with butter spray, a 9”x13 glass baking dish (so the sides of the cake won’t stick while baking).  Melt 1/4 cup butter, and pour into bottom of prepared glass baking dish.  Evenly sprinkle 2/3’s cup of brown sugar over melted butter. Arrange pineapple sliced halves decoratively over brown sugar, the crushed pineapple around them, and place one cherry half in the center of each halved pineapple slice.

In a medium bowl, sift together flour, baking powder, and salt.  

In a large bowl, beat with a hand mixer the eggs, and remaining 1 cup of brown sugar, until the mixture is smooth and slightly stiff. Gradually beat in milk, and vanilla and cherry extracts. Melt remaining 1/4 cup of butter, and beat into egg mixture.  

Gradually add dry ingredients into wet ingredients, while beating until smooth; occasionally scrape down sides of bowl.  Carefully spoon cake batter over the pineapple slices, starting from the outer edge and working towards the center.

Place cake in preheated oven to bake for 30 minutes, or until a wooden toothpick poked into center comes out clean.  Remove and let stand in baking dish, while making jello poke mixture.

 

Using a skewer, poke holes in cake ½” apart. 

Dissolve Jello in boiling water, stirring about 2 minutes. Add chilled pineapple juice, and stir to incorporate.  

Spoon over cake, and use a pastry brush to assist in absorbing Jello into cake. Let stand for 10 minutes. 

Cut around edges to loosen cake with a knife. Invert onto a large foil-lined baking sheet placed on top of glass baking dish. Flip over and let stand 1 minute to allow time for the hot pineapple topping to release. Remove glass baking dish. Scrape any loose toppings out of bottom of glass baking dish and put back on top of cake.  Let cake stand to set for 20 minutes, and serve with whipped cream, if desired. – Enjoy!

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Tip:  I at times have substituted chopped candied pecans in place of the crushed pineapple to change this dessert up a bit.

SANDRA’S TROPICAL LIME JELLO SURPRISE

I grew up partaking in this delightful dessert following
my Mom's delicious dinners; 
still mix the whipped cream  in with
the jello before eating it too...

Servings: (6)
Prep: 5 Mins.
Pre-Set: 1 Hr.
Full-Set: 4 Additional Hrs.
--(or overnight is more flavorful)

INGREDIENTS:

1 (6 oz. pkg.) lime jello (or orange, or lemon)
2 cups boiling water
2 cups total: reserved juice from fruit (below) + cold water
1 (8 oz. can) pineapple chunks, drained (reserving juice), roughly chopped
1 (15 oz. can) tropical fruit chunks, drained (reserving juice), roughly chopped
2 carrots, peeled, and shredded
1/2 tablespoon lime juice (or orange juice with orange jello, or lemon juice with lemon jello)
½ cup coconut, shredded

--Prepared whipped cream

METHOD:

In a medium saucepan, heat 2 cups of water over high heat to boiling, remove from heat and add lime jello, gently stirring until dissolved. Add remaining 2 cups of cold liquid (reserved juice and cold water), and stir to combine. Pour into a 2 qt. square glass dish, and refrigerate to partially set for 1 hour (to prevent the additional ingredients from sinking later on).

Just before jello has partially set, grate carrots (to prevent them from oxidizing) and toss into a small bowl with lime juice. Remove partially set jello from the refrigerator, and fold in tropical fruit, carrots, and coconut. Return to refrigerator and let set completely, about 4 hours. Serve with whipped topping (I like to mix my whipped cream into the jello mixture, as stated above ;). – Enjoy!

Be sure to store leftovers, covered, in refrigerator.

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Tip:  I don’t use pre-shredded carrots or a food processor to do so because they do not maintain the proper texture or flavor for this dessert, IMHO; I simply shred using a box grater ;)

A CREAMY ORANGE JELLO FLUFF DESSERT

I first had this by Mayor Powell's
mother in Yakutat who let me help her make it,
and have religiously made it since then...

Servings: (8)
Prep: 5 mins. |
Refrigerate: 4 hours (minimum)

Posted by Sandra

INGREDIENTS

1 (3 oz. small box) orange jello
1 (16 oz. large tub) small curd cottage cheese
1 (8 oz. can) of crushed pineapple, drained
1 (8 oz. tub) of cool whip, thawed
1 teaspoon vanilla extract

METHOD

Drain the pineapple. Mix the cottage cheese and whipping cream together, until well blended; stir in the pineapple and vanilla, and mix well.

Stir in orange jello, mixing very well until you have a uniform pale-orange color. Chill for a minimum of 4 hours (this step is very important) prior to serving. - Enjoy!

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Tips: I like to whip this up in the morning so it is ready to serve after dinner! Kids just love it – and it is also just as tasty alternatively using other citrus flavors of jello ;-)