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Creamy strawberry pie & Lemonade cake recipes (1979)

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Creamy strawberry pie and Lemonade cake recipes (1979)

Moist cake and creamy pie recipes

Jell-O brand pudding is the secret ingredient that helps make fabulous, rich, creamy pies. Or it can turn an ordinary cake mix into a masterpiece. Makes a delicious homemade cake that’s incredibly moist.

Why not try one of these scrumptious recipes tonight? They’re easy to make and taste like you’ve spent hours in the kitchen.

Creamy strawberry pie recipe - 1979

Creamy strawberry cream pie

Ingredients

1 package (4-serving size) JELL-O
1-1/2 cups milk
1/2 cup thawed Cool Whip
9-inch pie shell, cooled
1 pint strawberries, hulled and halved*

Directions

Prepare pie filling mix as directed on package for pie, using 1-1/2 cups milk. Blend in whipped topping. Pour into pie shell and chill at least 3 hours.

Arrange halved strawberries on filling, and garnish with additional whipped topping, if desired.

MORE: Two splendid layered strawberry angel food cake recipes (1995)

Extra-moist Lemonade cake recipe

Ingredients

1 package (2-layer size) lemon cake mix or pudding-included cake mix
1 package (4 serving size)  Jell-O brand lemon flavor instant pudding and pie filling
4 eggs
1 cup water
1/2 cup oil
Lemony glaze

Directions

Combine cake mix, pudding mix, eggs, water and oil in a large mixer bowl. Blend well, the beat at medium speed of electric mixer for 4 minutes. Pour into greased and floured 10-inch fluted tube pan. Bake at 350 degrees for 50 to 55 minutes or until cake tester inserted in center comes out clean. Do not underbake.

Cool in pan about 2 minutes, then thoroughly prick warm cake with cake tester or wooden pick completely through to bottom of cake. Gradually spoon lemony glaze over cake until completely absorbed. Cool 15 minutes; remove from pan. Sprinkle with confectioners sugar, if desired.

Lemony glaze recipe: Combine 2 scoops (about 1/2 cup) Country Time lemonade flavor drink mix, 1/2 cup water and 2 tablespoons melted butter or margarine in a bowl. Add 2 cups confectioners sugar, blend well. (*Or use 1 can [6 ounces] frozen concentrated lemonade; omit the water and butter.]

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MORE: Pink lemonade angel cake & frosting (1961)

Lemonade cake recipe - 1979

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