Ready in 45 minutes
Cool, light, refreshing dessert. You can substitute any flavor of Jello for the Black Cherry. This recipe was found in the Kraft Food & Family magazine and changed slightly to suit our tastes.
"I reduced jello to 2 boxes and used raspberry. It's tasted like a raspberry Zinger! Next time I'm adding coconut...Yum!"- jackibelfonte
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Allow cake to cool completely, mix Jello and boiling water in a medium mixing bowl until the Jello is disolved. Pierce the cake evenly with a large fork at 1/2 inch intervals. Pour the warm Jello mixture evenly over the cake and refrigerate for 3 hours. Frost the cake with Cool Whip and serve. Store in the refrigerator.
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adrianagarza 1 year ago
jackibelfonte 1 year agoI reduced jello to 2 boxes and used raspberry. It's tasted like a raspberry Zinger! Next time I'm adding coconut...Yum!
nwess 1 year agoTo me there was too much jello water that made the cake too mushy. A little less and it would have been perfect!
Countesssatana 1 year agoawesome!
Beachbumette 6 years ago[I posted this recipe.]