Flag Cake Recipe With Jello

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FLAG CAKE



Flag Cake image

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 20 to 24 servings

Number Of Ingredients 15

18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
2 half-pints blueberries
3 half-pints raspberries

Steps:

  • Heat the oven to 350 degrees F.
  • Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
  • Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
  • For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
  • Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
  • I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

EASY 4TH OF JULY JELLO FLAG CAKE RECIPE



Easy 4th of July Jello Flag Cake Recipe image

Light and delicious jello flag cake with fresh fruit on top.

Provided by Melanie

Categories     Desserts

Time 4h20m

Number Of Ingredients 8

2 1/2 pounds fresh strawberries (rinsed and hulled, divided)
1 1/2 cups boiling water
6 ounce package any red Jell-O
1 cup cold water
ice cubes
1 loaf pound cake or angel food cake
1 1/3 cup fresh blueberries (divided)
8 ounce container whipped topping, thawed

Steps:

  • Slice about 1 cup of the strawberries. Halve the remaining 3 cups of strawberries and set aside.
  • In a large bowl, stir boiling water into dry Jell-O mix for at least 2 minutes, until completely dissolved.
  • To the 1 cup of cold water, add enough ice cubes to measure 2 cups. Stir cold water and ice into the Jell-O and stir until ice is melted. Refrigerate for about 5 minutes or until slightly thickened (consistency of unbeaten egg whites).
  • Meanwhile, cut the cake loaf into 10 equal slices and line the bottom of a 9x13 pan with the slices.
  • Add sliced strawberries and 1 cup of blueberries to the thickened Jell-O; stir gently. Spoon the Jell-O mixture over the cake slices, trying to distribute the mixture evenly. Refrigerate 4 hours, until firm.
  • Spread the whipped topping over the Jell-O cake. Arrange strawberry halves on top to make the stripes of the flag. Use the remaining 1/3 cup blueberries to the square of stars for the flag.
  • Keep chilled until serving.

Nutrition Facts : Calories 278 kcal, Carbohydrate 56 g, Protein 5 g, Fat 5 g, Sodium 290 mg, Fiber 3 g, Sugar 43 g, ServingSize 1 serving

FLAG CAKE



Flag Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Yield 12 to 16 servings

Number Of Ingredients 20

Nonstick cooking spray, for the pan
2 1/2 cups all-purpose flour
1/3 cup stone-ground white cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups granulated sugar
2 sticks (1 cup) unsalted butter, at room temperature
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup buttermilk
3 tablespoons rainbow or red, white and blue sprinkles
3 sticks (1 1/2 cups) unsalted butter, at room temperature
1/4 teaspoon kosher salt
3 ounces chopped white chocolate, melted and cooled slightly
6 cups confectioners' sugar
1 1/2 teaspoons pure vanilla extract
1 cup blueberries
One 16-ounce container strawberries
1 tablespoon apple jelly or apricot jam, melted

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch rectangular baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and coat again with the spray.
  • Combine the flour, cornmeal, baking powder, baking soda and salt in a small bowl. Whisk together and set aside.
  • Beat the granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 3 minutes. Beat in the eggs, 1 at a time until combined, then beat in the vanilla. Reduce the speed to low and beat in one-third of the flour mixture until just combined. Beat in half the buttermilk and then repeat, adding the flour in 2 more increments and alternating with the second half of the buttermilk. Stir in the sprinkles. Transfer to the prepared pan and spread the batter evenly. Bake until the cake is golden brown and the top springs back to a light touch, 30 to 35 minutes. Cool 15 minutes in the pan.
  • Run a small knife around the edges of the cake to release the sides and turn the cake out onto a baking sheet. Remove the parchment paper and then flip again onto a serving platter or cutting board so the top of the cake is back on top. Cool completely before frosting.
  • For the frosting: Beat the butter and salt in a large bowl with an electric mixer on medium speed until fluffy. Add the white chocolate and beat until fluffy. Gradually beat in the confectioners' sugar and vanilla. Increase the speed to medium-high and beat until very smooth and fluffy.
  • Transfer 1/2 cup of the frosting to a pastry bag fitted with a small rosette tip. Frost the top and sides of the cake with the remaining frosting.
  • For the garnish: Place the blueberries in 6 rows of 6 berries each in the top left-hand corner of the cake. Trim and halve the strawberries lengthwise and make 4 rows of strawberries across the cake. Pipe stars between the blueberries and use the remaining frosting to pipe a border around the bottom of the cake. Brush the berries with the melted jelly. Cut and serve.

FLAG CAKE



Flag Cake image

This patriotic cake is so simple and so versatile! To make this cake easy to take, you can frost and decorate it right in the pan.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 15

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy vanilla frosting or Betty Crocker™ Whipped vanilla frosting
1/3 cup fresh blueberries
1 pint (2 cups) fresh strawberries, stems removed, strawberries cut in half

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Place cake on tray. Frost top and sides of cake with frosting.
  • For flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create stripes. Serve immediately. Store covered in refrigerator.

Nutrition Facts : Calories 320, Carbohydrate 46 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 31 g, TransFat 2 g

FLAG CAKE



Flag Cake image

This patriotic-themed cake makes a stunningly delicious centerpiece on any summer celebration table. To honor our troops, pass it along to all your family and friends! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 15 servings.

Number Of Ingredients 17

1 package French vanilla cake mix (regular size)
1 cup buttermilk
1/3 cup canola oil
4 eggs
FILLING:
1 package (3 ounces) berry blue gelatin
1-1/2 cups boiling water, divided
1 cup cold water, divided
Ice cubes
1 package (3 ounces) strawberry gelatin
2/3 cup finely chopped fresh strawberries
1/4 cup fresh blueberries
FROSTING:
3/4 cup butter, softened
2 cups confectioners' sugar
1 tablespoon 2% milk
1 jar (7 ounces) marshmallow creme

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, combine first four ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into prepared pan., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Transfer cake to a covered cake board. Using a small knife, cut out a 5x4-in. rectangle (1/2 in. deep) in the top left corner of cake, leaving a 1/2-in. border along edges of cake. For red stripes, cut out 1/2-in. wide rows (1/2 in. deep), leaving a 1/2-in. border. Using a fork, carefully remove cut-out cake pieces., In a small bowl, dissolve berry blue gelatin in 3/4 cup boiling water. Pour 1/2 cup cold water into a 2-cup measuring cup; add enough ice cubes to measure 1-1/4 cups. Stir into gelatin until slightly thickened. Scoop out and discard any remaining ice cubes. Repeat, making strawberry gelatin., In a small bowl, combine strawberries and 1 cup strawberry gelatin. In another bowl, combine blueberries and 1 cup blue gelatin. Refrigerate 20 minutes or just until soft-set. (Save remaining gelatin for another use.), Stir gelatin mixtures. Slowly pour blueberry mixture into rectangle; spoon strawberry mixture into stripes., In a large bowl, beat butter until fluffy; beat in confectioners' sugar and milk until smooth. Add marshmallow creme; beat well until light and fluffy. Spread 1 cup over sides and top edge of cake. Refrigerate remaining frosting 20 minutes., Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with remaining frosting. Pipe frosting in between rows of strawberry gelatin and around edges of cake. Refrigerate 1-2 hours or until gelatin is set.

Nutrition Facts : Calories 438 calories, Fat 18g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 363mg sodium, Carbohydrate 67g carbohydrate (51g sugars, Fiber 0 fiber), Protein 4g protein.

WAVE YOUR FLAG 'CAKE'



Wave Your Flag 'Cake' image

Avoid heating up the kitchen by combining JELL-O® Gelatin, cake and berries for this Wave Your Flag 'Cake.' Our Wave Your Flag 'Cake' is great for summer.

Provided by My Food and Family

Categories     Dairy

Time 4h25m

Yield 18 servings

Number Of Ingredients 8

4 cups fresh strawberries, divided
1-1/2 cups boiling water
2 pkg. (3 oz. each) JELL-O Gelatin, any red flavor
ice cubes
1 cup cold water
1 pkg. (11 oz.) prepared pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Slice 1 cup strawberries; cut remaining strawberries in half.
  • Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened. Meanwhile, cover bottom of 13x9-inch dish with cake slices.
  • Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until firm.
  • Spread COOL WHIP over dessert. Top with fruit to resemble the US flag, using strawberries for the stripes and remaining blueberries for the stars.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 130 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 21 g, Protein 2 g

CANADIAN FLAG CAKE



Canadian Flag Cake image

Celebrate Canada Day with a flag cake! Vanilla sheet cake with a whipped cream cheese frosting, decorated with strawberries to make the Canada Flag. This will feed a crowd! Serve with extra sliced strawberries if desired.

Provided by WestCoastMom

Categories     Desserts     Cakes     White Cake Recipes

Time 1h35m

Yield 24

Number Of Ingredients 15

1 ½ cups white sugar
1 cup butter, softened
3 eggs, at room temperature
½ cup sour cream, at room temperature
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1 cup milk, at room temperature
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
2 cups sliced fresh strawberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11X17-inch baking pan with 1-inch high sides.
  • Beat 1 1/2 cups sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Beat one egg at a time into the butter mixture; beat in sour cream and 2 teaspoons vanilla extract.
  • Sift flour, baking powder, baking soda, and salt together in a bowl. With mixer at low speed, add flour mixture to butter mixture alternately with milk just until combined. Scrape sides and bottom of bowl and finish mixing with a rubber spatula. Pour batter into prepared pan; spread to corners of pan and smooth top with a spatula.
  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes. Cool cake completely, about 30 minutes. To remove cake from pan, run a paring knife between cake and pan. Cover cake pan with plate or cooling rack; invert to transfer cake onto plate.
  • Beat cream cheese, 1/2 cup sugar, and 1 teaspoon vanilla extract together in a bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Reduce mixer speed to low; slowly pour in cream. Once cream is incorporated, turn mixer speed to medium-high; beat until stiff peaks form, about 2 minutes.
  • Spread cream cheese mixture evenly over top and sides of cake, smoothing the top. Place 2 to 3 rows of overlapping strawberry slices parallel to short sides of cake for the two red stripes of the Canada flag. Trace out a maple leaf shape in center of cake with a toothpick; use points of strawberry slices to create points of maple leaf. Cut a strip of strawberry for the leaf stem; fill in the area of the maple leaf with sliced strawberries. Refrigerate cake until ready to serve.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 29.4 g, Cholesterol 83.9 mg, Fat 20.3 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 12.4 g, Sodium 205.1 mg, Sugar 18 g

JELL-O® EASY PATRIOTIC FLAG DESSERT



JELL-O® Easy Patriotic Flag Dessert image

Put smiles on their faces with this flag dessert! Try this JELL-O Easy Patriotic Flag Dessert for Memorial Day, Fourth of July or summer pinics!

Provided by My Food and Family

Categories     Recipes

Time 2h30m

Yield Makes 16 servings.

Number Of Ingredients 9

3 cups boiling water, divided
2 pkg. (4-serving size each) JELL-O Berry Blue Flavor Gelatin
2 cups ice cubes, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (4-serving size each) JELL-O Strawberry Flavor Gelatin, or any red flavor
2 cups halved strawberries
1/2 cup blueberries

Steps:

  • Stir 1-1/2 cups of the boiling water into dry blue gelatin in medium bowl at least 2 min. until completely dissolved. Add 1 cup of the ice cubes; stir until ice is completely melted. Pour into 13x9-inch dish. Refrigerate 20 min. or until gelatin is set but not firm.
  • Place cream cheese, sugar and half of the whipped topping in large bowl; beat until well blended. Spoon over blue gelatin layer in dish; spread carefully to evenly cover gelatin layer. Stir remaining 1-1/2 cups boiling water into strawberry gelatin in separate bowl at least 2 min. until completely dissolved. Add remaining 1 cup ice cubes; stir until ice is completely melted. Let stand at room temperature 5 min. or until slightly thickened. Spoon over cream cheese layer in dish. Refrigerate 3 hours or until set.
  • Spread remaining whipped topping over dessert just before serving. Decorate with strawberries and blueberries to resemble a flag. Store leftover dessert in refrigerator.

Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.5063 g, Sugar 0 g, Protein 4 g

FLAG CAKE



Flag Cake image

I liked the looks of the popular Wave Your Flag Cake, but I didn't like all the sugar and chemicals. This is my all-natural version.

Provided by Mrs. Michael Ramey

Categories     Desserts     Cakes

Time 3h30m

Yield 20

Number Of Ingredients 9

1 (10.75 ounce) loaf prepared pound cake, sliced
4 cups mixed berry fruit juice
4 teaspoons agar-agar powder
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 pint heavy cream
¼ cup honey
⅓ cup fresh blueberries
3 cups fresh strawberries, halved

Steps:

  • Cover the bottom of a 9x13-inch pan with cake slices. Add the fruit juice to a saucepan and sprinkle the agar-agar over the juice; let soak for 15 minutes. Bring the juice to simmer and stir until the agar-agar has dissolved. Remove the pan from the heat and let sit until the juice starts to thicken. Stir 1 cup sliced strawberries and 1 cup blueberries into the slightly thickened juice. Pour the fruit and juice mixture over the pound cake slices and let sit until the juice has set.
  • In a large bowl, whip the heavy cream until foamy and peaks are just about to form. Beat in the honey until stiff peaks form. Spread the whipped cream over the cake. Arrange the blueberries on the whipped cream for the stars of the flag. Place the strawberry halves on the whipped cream to resemble the stripes of a flag.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 21.7 g, Cholesterol 65.8 mg, Fat 11.9 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 7.2 g, Sodium 72.5 mg, Sugar 16.1 g

RED, WHITE, AND BLUE JELLO FLAG



Red, White, and Blue Jello Flag image

We had a block party for Memorial Day and I brought this jello dessert. You can buy the actual mold from www.kraftfoods.com/jello/ for $3.50. I got the jello mold free for buying jello at my local grocery store, which included several recipes. If you don't have the mold, use a pan that has a 10 cup capacity. Follow directions as closely as you can as the consistency of the jello is very important. Please note that you can use (2) 4 serving size packages or (1) 8 serving size packages of jello for the red and blue layers. This will be a hit at your next holiday gathering!

Provided by KCShell

Categories     Gelatin

Time 4h20m

Yield 20

Number Of Ingredients 6

1 quart boiling water, divided
2 (3 ounce) packages jell-o brand berry blue gelatin mix
2 (3 ounce) packages jell-o brand gelatin powder, any red flavor
3 cups ice cold water, divided
1 (3 ounce) package lemon Jell-O gelatin
1 (8 ounce) container Cool Whip Topping, thawed

Steps:

  • ADD 1-1/2 cups boiling water to dry berry blue gelatin mix in medium bowl; stir at least 2 minutes until gelatin is dissolved. Dissolve dry red gelatin mix in 1-1/2 cups boiling water in separate bowl. Stir 1-1/2 cups ice cold water into dissolved gelatin in each bowl.
  • SPRAY 10-cup flag mold with cooking spray; place on baking sheet. Pour red gelatin into mold. Refrigerate 45 minutes until set but not firm (gelatin should stick to finger when touched and should mound). Meanwhile, refrigerate berry blue gelatin in bowl for 45 minutes.
  • MEANWHILE, stir remaining 1 cup boiling water into dry lemon gelatin mix in bowl at least 2 minutes until dissolved. Refrigerate 25 minutes or until slightly thickened (consistency of unbeaten egg whites), stirring occasionally. Stir in whipped topping with wire whisk. Gently spread over red gelatin in mold. Refrigerate 10 minutes or until set but not firm. Gently spoon thickened berry blue gelatin over lemon gelatin mixture in mold.
  • REFRIGERATE 4 hours or overnight until firm. Unmold.

Nutrition Facts : Calories 116.2, Fat 4.2, SaturatedFat 2.6, Cholesterol 15.7, Sodium 82.7, Carbohydrate 11.9, Sugar 11, Protein 8.4

CANADA FLAG "CAKE"



Canada Flag

Make and share this Canada Flag "cake" recipe from Food.com.

Provided by Pamela

Categories     Dessert

Time 4h20m

Yield 10-12 serving(s)

Number Of Ingredients 6

1 (298 g) package poundcake, cut into 10 slices
2 cups boiling water
2 (85 g) packages jell-o strawberry gelatin
3 cups ice cubes
3 cups sliced fresh strawberries, divided
2 cups thawed Cool Whip Topping, I prefer whipping cream

Steps:

  • LINE bottom of 13x9-inch pan with cake slices; set aside.
  • STIR boiling water into combined dry jelly powders in large bowl at least 2 minute until jelly powder is completely dissolved.
  • Add ice cubes; stir 3 to 5 minute or until thickened.
  • Remove any unmelted ice. Stir in 1 cup of the strawberries.
  • Spoon over cake slices.
  • Refrigerate 15 minute.
  • Cover evenly with the whipped topping or whipping cream.
  • REFRIGERATE 4 hours or until jelly is firm.
  • Arrange remaining 2 cups strawberries over whipped topping to resemble the Canadian flag.
  • Store in refrigerator.

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From therecipes.info


JELLO FLAG CAKE - PATRIOTIC HOLIDAY DESSERT! - YOUTUBE
Make your Memorial Day or 4th of July celebration sweet with this incredible cake recipe! You won't have leftovers!#Dessert #Cake #Recipes #Holidays #Memoria...
From youtube.com


AMERICAN FLAG CAKE (BOXED & HOMEMADE VERSIONS) - DINNER, THEN …
2019-05-21 Box Mix American Flag Cake: 1 box White Cake Mix. 16 ounces Cool Whip. 1 pint blueberries. 2 pounds strawberries. Bake the white cake mix according to the box directions in a 9×13 baking pan then cool on a wire rack. Frost with a tub of cool whip then place back into the freezer for at least one hour.
From dinnerthendessert.com


FLAG JELLO MOLD RECIPES ALL YOU NEED IS FOOD
Mar 13, 2018 · 10 Easy and Quick Low Carb Jell-O Dessert and Treat Recipes made with sugar free Jello! Many with just 2 or 3 ingredients! Keto, atkins & diabetic friendly.
From stevehacks.com


FLAG CAKE RECIPE - HOW TO MAKE A FLAG CAKE FOR FOURTH OF JULY
2015-06-29 Heat oven to 350 degrees F. Grease 13x9 rectangular pan. In large bowl, whisk together flour, baking powder and salt; set aside. Place butter and …
From delish.com


RED, WHITE AND BLUE FLAG CAKE - LOVE FROM THE OVEN
2014-07-02 You can use whatever red JELL-O Gelatin flavor you prefer. Cherry JELL-O is a favorite in our house, but you could also use Strawberry, Strawberry Banana, Black Cherry or even go for blue and use Berry Blue Flavor Gelatin. You start by layering your pound cake slices into a 13×9 inch pan. After that you mix up your JELL-O Gelatin, then add ...
From lovefromtheoven.com


FLAG CAKE - WELL PLATED BY ERIN
Beat in the yogurt on medium-high speed until blended. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, and salt. Pour one-third of the flour mixture into the butter mixture. Beat on low speed for 5 seconds, then pour in half of …
From wellplated.com


BYRDIE COUTURE: JELL-O FLAG "CAKE"
2009-05-26 I've always wanted to make one of those JELLO Flag Cakes. So I looked up the recipe and made some healthy substitutes. I used sugar free JELLO and light cool whip. However, instead of putting pound cake on the bottom of the dish, I put sugar free vanilla pudding. I used two of the small boxes of pudding and mixed it with about three cups of ...
From byrdiecouture.com


WAVE YOUR FLAG CHEESECAKE - GRUMPY'S HONEYBUNCH
2017-06-30 Add the boiling water to the gelatin in large bowl and stir until dissolved. Add the ice to cold water to make 2 cups, add to the gelatin and stir until melted. Refrigerate for 5 minutes or until the jello has slightly thickened. Line the bottom of 13 x 9 dish with the pound cake.
From grumpyshoneybunch.com


DESSERT - JELLO AMERICAN FLAG - BIGOVEN.COM
Stir 1-1/2 cups of the boiling water into dry blue gelatin in medium bowl at least 2 min. until completely dissolved. Add 1 cup of the ice cubes; stir until ice is completely melted. Pour into 13x9-inch dish. Refrigerate 20 min. or until gelatin is set but not firm. Place cream cheese, sugar and half of the whipped topping in large bowl; beat ...
From bigoven.com


FLAG CAKE – SMITTEN KITCHEN
2012-07-03 Butter a 9×13-inch baking pan and line the bottom with a rectangle of parchment paper, then butter parchment. (Or, you can use a nonstick cooking spray instead of butter for speed and ease.) Beat butter and sugar together in the bottom of a large bowl with an electric mixer until light and fluffy, at least 3 minutes.
From smittenkitchen.com


AMERICAN FLAG JELLO JIGGLERS ...PATRIOTIC FUN WITH JELLO! - INKHAPPI
2014-06-17 American Flag Jello Jigglers. First, get a standard 9” X 13” cake pan. I prefer to lightly spray it with pam for easy removal of the set jello, but dipping the pan in warm water also works. Ingredients: 2 large or 4 small boxes of Red Jello any flavor. 2 ½ cups of boiling water. 54 blueberries {a ½ pint will do} frozen cool whip
From inkhappi.com


MEXICAN FLAG JELLO SHOTS - TIPSY BARTENDER
1. Create white jello mix by combining hot water, gelatin and sweetened condensed milk. Leave to cool and add booze. Repeat with other colors. 2. Pour green layer one third of way into shot glass and refrigerate. Once set, add white layer and repeat. Finish with red layer.
From tipsybartender.com


JELL-O FLAG CAKE | JELL-O - YOUTUBE
Home of the Tasty. Salute America with the Wave Your Flag "Cake." Discover the full recipe for this JELL-O flag cake here: http://bit.ly/JELLOWaveYourFlagCake.
From youtube.com


SUPER EASY PATRIOTIC 4TH OF JULY LAYERED JELLO - SPEND WITH PENNIES
2017-06-22 Place red Jello in a jug and add 1 cup of boiled water. Stir until crystals are dissolved. Add 3/4 cup cold water. Divide between cups (I used 8 small glasses of varying sizes and shapes). Refrigerate for 1 hour until mostly set. Sprinkle unflavoured gelatine over ¼ cup of cold water, let stand for 1 minute.
From spendwithpennies.com


AMERICAN FLAG CAKE - CINCYSHOPPER
2019-05-29 Instructions. Prepare cake mix (using directions for egg whites only) in a 13x9" cake pan. Allow to cool for 20 minutes. Mix Jello mix with boiling water in a large cup. Add cold water and mix well. Poke top of your cake all over with a fork. …
From cincyshopper.com


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