Step 9: Slice up and serve with a fresh strawberry on the side. Step 8: Pull the cake out of the fridge and spread the Cool Whip over the cake. Step 7: Remove the Cool Whip from the freezer about 10 minutes before the hour chilling time is up. Step 6: Make the cheesecake pudding mix in a small-medium bowl and mix in ½ cup of strawberries, spread this mixture evenly over the top of the cake. Cover with foil and refrigerate cake for 1 hour. Pour the Jello evenly over the top of the cake. Step 5: Using a medium bowl, make the strawberry Jello according to the package directions up to chilling. Step 4: Once cool, use a fork or the handle of a wooden spoon to poke holes all over the top of the cake. Pour batter into the prepared pan and bake for 30 minutes. Step 3: Make the cake according to the package directions. I used a teaspoon (not the measuring spoon kind) with some sugar on it and it was the perfect amount. Step 2: Slice the strawberries and put into a small bowl. Step 1: Grease the bottom and side of a 9x13 cake pan and set aside.
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