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Christmas Rainbow Poke Cake
1 pkg. super moist white
1 (3 oz.) pkg. raspberry Jell-O
1 (3 oz.) pkg. lime Jell-O
2 c. boiling water
1 (8 oz.) container Cool Whip, thawed
Gumdrops (red and green)
Prepare cake as directed
on package. Pour batter into 2 round pans (8 or 9 inch). Bake as
directed. Cool 10 minutes. Remove from pans; cool completely.
Place cake layers, top side up, back in the 2 pans (clean). Prick
each layer with utility fork at 1/2 inch intervals. Pour 1 cup of
the boiling water over the raspberry Jello in bowl. Stir until
Jello is dissolved. Spoon over 1 layer of cake. Repeat with lime
Jello and other layer of cake. Refrigerate 3 to 4 hours. Dip 1
layer in pan of warm water 10 seconds; invert on plate, gently
shaking to loosen. Remove pan; spread layer with 1 cup of Cool
Whip. Remove other layer from pan in same manner; invert onto
first layer. Frost with remaining Cool Whip. Refrigerate; garnish
with flattened gumdrops...