Just in Time for The Holidays! Christmas Poke Cake (Jell-O Advertisement, Not Dated)

Christmas Poke Cake

1 package (18.5 oz.) Betty Crocker Super Moist White Cake Mix

1 package (3 oz.) Jell-O Brand Raspberry Flavored Gelatin
1 package (3 oz.) Jell-O Brand Lime Flavored Gelatin

2 cups boiling water

1 container (8 oz.) Birds Eye Cook Whip Non-Dairy Whipped Topping, thawed

Prepare cake mix as directed, baking in two 8 inch layer pands, cool.

Place cake layers, top sides up, in two clean 8 inch layer pans; prick each cake with fork at 1/2 inch intervals. Meanwhile, dissolve each flavor gelatin separately in 1 cup of the boiling water.

Carefully pour raspberry gelatin over one cake layer and lime flavor gelatin over second cake layer. Chill 3-4 hours.

Dip one cake pan in warm water for about 10 seconds, then unmold cake layer onto serving plate. Top with about 1 cup of the whipped topping. Unmold second layer and carefully place on first layer. Frost top and sides with remaining whipped topping.  Chill. Garnish with gumdrop holly leaves and berries.

To make gumdrop holly: flatten large green gumdrops on board sprinkled with Jell-0 lime flavored gelatin. Cut into holly leaf shapes.  Cut berries using red gumdrops and Jell-O strawberry flavor gelatin.

Mandarin Pineapple Mousse

Mandarin Pineapple Mousse
Ladies Home Journal 1961


4 envelopes low calorie lime gelatin
2 cups hot water
1 can (1 lb) dietetic pineapple
2 Tbsp. lime juice
2 cups plain yoghurt
Mandarin oranges, fresh pineapple chunks, mint (garnish)

Dissolve gelatin in hot water. Drain pineapple and measure liquid and enough water to make one cup. Add lime juice and gelatin. Chill until syrupy. Fold in yoghurt and beat smooth. Chop pineapple very fine and add. Pour into 6 cup mold and chill until set. Unmold on platter and garnish with oranges, pineapple chunks and mint. Makes about 8 servings, 100 calories/serving.

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