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Instructions |
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Bake and cool cake as directed on package. Tear cake into 1 inch
pieces.
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Pour boiling water on jello, stir until dissolved. Refrigerate until
thicken but not set. Add enough cold water to limeade concentrate
to measure 2 cups, stir into jello. Beat until foamy.
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Beat whipping cream until stiff. Add to jello mixture.
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Fold cake mixes into jello mixture. Spread in ungreased 9 by 13
pan. Refrigerate overnight or at least 4 hours until firm. Cut in
squares.
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Serving
Suggestions |
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Serve with dollops of cool whip.
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Originally Submitted
1/11/2011
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