Try this Jello Cake recipe, or contribute your own.
Suggest a better descriptionDissolve jello in 3/4 c boiling water. Add 1/2c cold water and set aside at room temp. Mix and bake cake as directed in 9 x 13 pan. Cool 20-25 mins. Poke holes in cake with end of wooden spoon, about 1 1/2 inches apart. With cup, slowly pour jello mixture into holes. Refrigerate cake and prepare topping. In chilled bowl, blend whipped topping mix, pudding, cold milk and vanilla til stiff, 3-8 minutes. Immediately frost cake. Store in frig and serve chilled.
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 24 | ||
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Calories: 118 | ||
Calories from Fat: 21 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 183.7mg | 6 % | |
Potassium 31.5mg | 1 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 22.8g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 118
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