Angel Lush with Pineapple

Angel Lush with Pineapple

1 pkg jell-o vanilla flavor instant pudding
1 can 20 0z. crushed pineapple in juice, undrained
1 cup thawed cool whip
1 pkg 10 oz. prepared round angel food cake
seasonal berries

mix dry pudding mix and pineapple with juice in medium bowl. Gently stir in whipped topping. Let stand 5 minutes.

Cut cake horizontally into 3 layers. Place bottom cake layer (cut side up) on serving plate.
Spread 1 1/3 cups of the pudding mixture onto the cake layer, cover with middle cake layer. Spread 1 cup of the pudding mixture onot the middle cake layer; top with remaining cake layer. Spread remaining pudding mixture. refrigerate 1 hour. top with favorite berries.

Strawberry Banana Jell-o Poke Cake

Strawberry Banana Jell-o Poke Cake

1 white cake mix
1 small pkg strawberry banana flavored jell-o
1 cup boiling water
1/2 cup cold water
8 oz. whipped topping

Bake cake in a greased 9 x 13 pan according to directions on box. After it cools, pike holes in cake with a fork. Stir gelatin mix with boiling water until dissolved and then add 1/2 cup cold water. Pour over cake Chill 4 hours. Top with whipped topping.

Deluxe Strawberry Shortcake

Deluxe Strawberry Shortcake

1 pkg (18 1/4oz.) yellow cake mix
1 cup water
1/2 cup sour cream
1/3 cup vegetable oil
3 eggs
1 tsp vanilla

Filling:
1 8oz. pkg cream cheese, softened
1/3 cup sugar
1 carton (8oz.) frozen whipped topping, thawed
3 cups fresh strawberries, chopped

In a large mixing bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour into two greased and floured 9in. round baking pans.

Bake at 35o degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Place one cake on a serving plate; top with half of the cream cheese mixture and strawberries. Repeat layers. Store in refrigerator. Makes 12 servings.

Cheesecake

Cheesecake

1 cup graham cracker crumbs

3 Tbls sugar

3 Tbls butter

5 8oz. pkgs cream cheese

1 cup sugar

3 Tbls flour

1 Tbls vanilla

1 cup sour cream

4 eggs

Combine first 3 ingredients. Press firmly on the bottom of a 9-inch springform pan. Bake for 10 minutes at 325 degrees.

In a large mixing bowl, combine the cream cheese, sugar, flour and vanilla. Beat with mixer until well blended. Add sour cream and mix well. Add one egg at a time mixing well after each egg. Pour into prepared crust. Bake for 1 hour or until center is almost set. Do not overcook, will taste cheesy if overcooked instead of sweet. Set out and cool, refrigerate. Do not remove spring form until completely cool.