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Wednesday, July 27, 2011

Jello Sheet Cake

Becky Parker

1 White Cake made on a cookie sheet.

Aprox. 1 quart of fresh fruit; washed, hulled and cut into bite size pieces.


8 oz. Cream Cheese

1 Cup Powdered Sugar

12 oz. Cool Whip

Mix cream cheese and powdered sugar together, then fold in Cool Whip.


1 Cup Water

1 Cup Sugar

2 Tbsp. Corn Starch

½ box Jello

Mix water, sugar and corn starch, bring to a boil and cook for 3 minutes, stirring often/constantly. Add in ½ box of Jello. Let cool to warm or room temperature before putting on cake…otherwise it will melt the frosting slightly and become cloudy, it tastes just great, regardless.

Layer cake, then frosting then fruit then glaze.

Refrigerate to set Glaze. Glaze is very messy by the way, make sure you clean up any drips right away or it will harden and be a bugger to get off. I usually put the cake on a hand towel in the fridge so it’s easier to clean up.


Make a flag cake with strawberries and blueberries.

Any fruit with any matching Jello; strawberry, strawberry/banana, peach, blueberry, raspberry, blackberry, etc.

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