Lime Koolaid Cake with Whipped Jello Frosting

***Featured on Cut Out and Keep**** ***************************************** This is a novelty cake from a store bought mix to serve after a spicy meal and it is a little tart and not too sweet and fun for kids to make as it uses two all time kid favorites - Koolaid and Jello! Cake:

• 1 box of store bought cake (white or yellow) and whatever ingredients the mix calls for (mine called for 3 eggs, 1/3 cup oil and 1/1/4 cup of milk)
• 1 pkg Lemon-Lime Koolaid
• Green food coloring (optional)
• Non-cooking food spray (spray the pan you are going to bake the cake in)

Mix the cake according to the directions on the package, then add one packet of Koolade and stir in. Add 5-10 drops of green food coloring if you want it to be a little more green. Mix in food coloring and pour into cake pan(s) and bake according to the directions on the package. Allow cake to cook before frosting. Frosting:

• 1 8 oz. tub of Cool Whip or other whipped topping
• 1 small pkg. Lime Jello
• 1 cup confectioner's sugar
• 2 TBSP milk
• Add the whipped topping, jello and powdered sugar and mix together.

Slowly add the 2 TBSP of milk. Frost the cake and store in the refridgerator for at least 30 mins before serving to allow the frosting to set up.

Peach Jello Cake With Whipped Peach Frosting

I am rotating my canned goods and ran across several cans of peaches that I want to use up and went in search of receipes and found one for a Peach Whipped Cream Frosting Recipe at http://www.cupcakeproject.com/2009/05/whipped-cream-frosting-with-peaches.html and it ended up being the inspiration for this cake, even though I didn't actually use it.

When I was at the grocery I noticed that Jello now makes Peach flavored Jello and decided to try making a Peach Jello Cake with Peach Whipped Frosting. While it did not turn out as pretty as I had hoped as there was not a lot contrast between the cake, the jello and the frosting, it was great for a hot afternoon as it was light and fresh with just a hint of peach flavor.

Ingredients:

• 1 can of peaches (15-16 oz can)
• 1 box of white cake mix and whatever ingredients that mix calls for usually eggs, water or milk and margarine except reduce the amount of liquid used by 2/3 of a cup.
• 1 small box of Peach Jello
• 1 oz tub light whipped topping, thawed
• 1/4 cup of confectioner's (powdered) sugar
• Pam or other non-stick cooking spray
• 1 TSBP flour (optional)

Grease and flour an 9x13 baking pan - I sprayed the pan with Pam - you would flour the pan if you are going to do so at this point.

First, prepare the cake mix according to the instruction on the box, minus 2/3 cup of the liquid.

Next, puree the peaches in a food processor or blender (I put the juice from the can in with the peaches) then measure out 2/3 of a cup and set it aside and put in the fridge for the frosting. Pour what is left in the rest of the puree into the cake mix batter. Pour the batter into the cake pan and bake according the directions on the box mix

When the cake is done, remove it from the oven and allow to set a few minutes and in the meantime, prepare the jello according to the package (1 cup boiling water until Jello is dissolved, then add 1 cup cold water and stir in).

Poke holes in the cake with a folk all over spaced about 2 inches apart, then slowly put the Jello over all of the holes until and continue to pour until the entire mixture is used, then put in the fridge for 1 hour.

Mix the light whipped topping with the 1/4 cup of confectioner's sugar and the 2/3 cup of peach puree set aside in the fridge earlier.

Frost the cooled cake with the whipped frosting mixture and put in the fridge for at least 1 hour (but best if it can set overnight) before serving.

CHERRY CHEESECAKE LITE WHIP

I had made Cherry Fluff, but my son didn't care for the pineapple in it and suggested using cheesecake flavored pudding, so this Cherry Cheesecake Lite Whip was born. If you love the flavor of whipped cream with a hint of cheesecake and cherries with just a bit of cherry texture, then you will love this. It is very light but just a bit satisfies your sweet tooth.

• 1 4oz. box of sugar-free Jello cheesecake flavored pudding
• 1 cup of milk
• 8 single serving size packets of Equal or other artificial sweetener
• 1 21 oz can of no sugar added Cherry pie filling
• 1 8oz container of light whipped topping, thawed

Mix the box of pudding with the Jello cheesecake flavored pudding. Add the 8 single serving size packets of equal and mix throughly.

Open can and cherries and mix in with the above mixture. Once mixed, open up the container of whipped topping and mix it in.

Put in the fridge for at least 30 minutes prior to serving.

CHERRY FLUFF

This is based on Lisa J.'s posting at Cut Out + Keep http://www.cutoutandkeep.net/projects/cherry_fluff I varied my recipe slightly and used the following:

• 1 16 oz tub of lite whipped topping
• 1 can Cherry pie filling
• 1 can Crushed Pineapple
• 1 4 oz box White Chocolate Sugar-Free Jello Pudding
• 4 Single Serving packets Equal (artificial sweetner) You can serve it slightly chilled or frozen. This would be an excellent dessert to cool off with on a hot summer day. I I do intend on making this again and next time adding coconut for a more tropical flavor.