Jell O Ice Box Cake Recipes

Steps:

• Bake cake according to package directions in 13 x 9 pan (use all egg whites).
• Cool awhile.
• Dissolve jello in boiling water.
• Poke holes all over cake with large utility fork.
• Spoon jello evenly over cake.
• Refrigerate at least a couple of hours.
• Prepare pudding as directed on package for pudding.
• Chill awhile.
• Spread pudding evenly over cake.
• Chill.
• Spread Cool Whip over top of cake and garnish with strawberries.

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Gently stir in strawberries.
• Break whole graham sheets crosswise in half. Arrange 15 squares on bottom of 13x9-inch pan; cover with 1/3 of the pudding mixture. Repeat layers twice.
• Refrigerate 4 hours. Just before serving, melt chocolate as directed on package; drizzle over dessert.

Steps:

• Make both vanilla and chocolate puddings. Crush 4 graham crackers in a baggie with a rolling pin.
• Line a 9x13 pan with graham crackers. You may need to cut a few to fit around the edges. Pour chocolate pudding over the graham crackers. Randomly lay sliced bananas on chocolate pudding. Apply another layer of graham crackers.
• Pour vanilla pudding over graham crackers to create second layer. Randomly lay sliced bananas on vanilla pudding. Sprinkle graham crackers crumbs over top.
• Refrigerate for at least one hour. Top with COOL WHIP Whipped Topping and enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 30 minutes.
• Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved.
• Poke holes all over the cake using a fork. Pour gelatin mix into the holes. Refrigerate cake until gelatin is set, up to 6 hours.
• Spread whipped topping over cake.

Steps:

• To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
• Mix lemon gelatin with 1 cup boiling water and let cool.
• Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple.
• Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight. Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.

Steps:

• Dilute the Jell-O with the boiling water. Stir until dissolved. Add the lemon juice. Let set in refrigerator until wobbly (about an hour) then whip.
• Mix graham cracker crumbs with melted margarine and spread on the bottom of a 13 X 9 inch pan. Set aside.
• When Jell-O is ready, with mixer on high speed, whip evaporated milk until fluffy. Whip in sugar and Jell-O. Add drained fruit and whip again.
• Pour into graham cracker crumb crust and sprinkle additional graham cracker crumbs on top if desired. Refrigerate until set about 6 hours or overnight. Cut into 16 pieces; about 100 calories per piece.