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Make sure cake is chilled before serving. Then, use a serrated knife dipped in hot water to cut the cake, carefully wiping blade with clean damp towel between cuts to prevent the filling from building up on the blade.
Prepare cakes as directed; cool completely. Tightly wrap each layer in plastic wrap and freeze up to 2 weeks. When ready to serve, thaw cakes at room temperature before preparing COOL WHIP mixture and using to frost cakes.
Dissolve each of the 4 remaining gelatin mix flavors in 1 cup boiling water, using separate bowl for each flavor. Pour half of each flavor gelatin into one of 8 small dessert dishes. Refrigerate until firm. Top with additional thawed COOL WHIP Whipped Topping just before serving. Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this cake for Easter this year and it was a big hit! I decorated it with edible ***** and candy eggs and everyone loved it> it was so pretty no one wanted to cut it, but when they did it was gone in 60 seconds! I will definitely make it again, but with different flavors of Jello.
I made this cake with my 5 year old daughter for your mother. It was a lot of fun and came out great. I did buy extra cake pans so I could bake all 4 at once. When I make this again (and I will) I will add extra orange Jello because the flavor was a little weak compared to the others. Also, I may add a drop or two to the lime because the color was too similar to the blue.
I made it for Easter last year. All the beautiful layers made it a perfect cake for Spring/Easter. My son has requested it for his birthday cake this year because it was so good. Beautiful and tasty cake