Type what you have

Ingredients

• ✓ strawberry gelatin mix
• rhubarb
• water
• white sugar

Instructions

1. 1 Combine rhubarb, water, and sugar in a saucepan over medium-high heat; bring to a boil. Reduce the heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix.
2. 2 Remove from the heat and let cool to room temperature, about 30 minutes.
3. 3 Pour rhubarb sauce into a bowl. Serve immediately or cover and refrigerate for a chilled sauce.

By Alle88

Ingredients

• ✓ strawberry gelatin mix
• water
• water
• juice can
• banana
• red string licorice candy

Instructions

1. 1 Mix strawberry gelatin with boiling water in a bowl until gelatin has dissolved. Stir in cold water and refrigerate until gelatin is thick but not fully set up, about 15 minutes.
2. 2 Place about 2 tablespoons of thickened gelatin into the bottom of each juice can. Center a banana half, cut side down, into the center of each juice can and spoon remaining gelatin around the banana, filling the cans up to the top. Chill cans until the gelatin is firm, about 2 hours.
3. 3 To serve, dip each can up to the rim in hot water to loosen the gelatin; invert cans onto a serving plate and puncture the bottom of the can to allow air in. Lift the cans from the desserts and insert a red licorice string into the center of each dessert to resemble a fuse.

By baileysgirl09

Ingredients

• ✓ strawberry gelatin mix
• rhubarb
• sugar
• water
• yellow cake mix
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Place rhubarb in the bottom of the prepared baking dish. Layer ingredients over top in the following order: sugar, gelatin mix, water, cake mix, melted butter. Do not stir anything.
3. 3 Bake in the preheated oven until topping is golden brown, about 45 minutes.

By CYBERDAIZEE

Ingredients

• ✓ strawberry gelatin mix
• white sugar
• water
• whipped topping
• strawberry
• graham cracker crust
• strawberry

Instructions

1. 1 Mix strawberry-flavored gelatin mix, sugar, and boiling water together in a large bowl, stirring until gelatin and sugar have dissolved.
2. 2 Refrigerate gelatin mixture until it begins to turn thick and syrupy, about 10 minutes.
3. 3 Gently fold frozen whipped topping into gelatin mixture until thoroughly combined.
4. 4 Fold the 2 1/2 cups of sliced strawberries into whipped topping mixture.
5. 5 Spoon filling into graham cracker crust and decorate edge of filling with 8 strawberry halves.
6. 6 Refrigerate at least 2 hours before serving.

By Starr

Ingredients

• ✓ strawberry gelatin mix
• water
• white sugar
• cornstarch
• strawberry
• fat-free whipped topping
• pound cake

Instructions

1. 1 Combine water, sugar, and cornstarch in a medium saucepan over medium-high heat; cook, stirring constantly, until mixture is boiling and thickened, 5 to 10 minutes. Off heat, stir in gelatin mix until dissolved. Set strawberry glaze aside to cool.
2. 2 Layer ½ strawberries in a trifle or glass bowl; drizzle with ½ strawberry glaze until evenly coated. Spread ½ whipped topping on top; cover with pound cake. Layer remaining ½ each strawberries, strawberry glaze, and whipped topping over pound cake.

By DancingLily

Ingredients

• ✓ strawberry gelatin mix
• rhubarb
• strawberry
• white sugar
• yellow cake mix
• water
• butter

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Place rhubarb and strawberries in baking pan. Evenly spread strawberry-flavored gelatin mix over fruit, then repeat with cake mix.
3. 3 Pour water over cake mix layer; do not stir. Dot the top of the cake with butter.
4. 4 Bake in the preheated oven until cake is bubbly, about 20 minutes.

By JENORA

Ingredients

• ✓ strawberry gelatin mix
• rhubarb
• sugar
• tapioca
• white cake mix
• water
• egg
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Combine rhubarb, sugar, gelatin mix, and tapioca in a bowl; spread into bottom of the prepared baking pan.
3. 3 Combine cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter over rhubarb mixture.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool cake in the pan for 5 to 10 minutes before inverting onto a platter.

By BOLTONLANE

Ingredients

• ✓ strawberry gelatin mix
• yellow cake mix
• water
• egg
• vegetable oil
• water
• water
• whipped topping

Instructions

1. 1 Gather the ingredients, preheat the oven to 350 degrees F (175 degrees C), and grease a 9x13-inch baking pan.
2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 30 minutes.
4. 4 Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved.
5. 5 Poke holes all over the cake using a skewer or a fork; pour gelatin mix into the holes. Refrigerate cake until gelatin is set, about 1 hour or up to 6 hours.
6. 6 Spread whipped topping over cake.
7. 7 Enjoy!

By mollie

Ingredients

• ✓ strawberry gelatin mix
• white cake mix
• vegetable oil
• egg
• strawberry
• all-purpose flour
• powdered sugar
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
2. 2 Combine cake mix, gelatin mix, oil, eggs, strawberries, and flour in a large mixing bowl. Pour equal amounts into the prepared cake pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Remove from the oven and allow to cool completely, about 30 minutes.
4. 4 While cakes are cooling, mix confectioners’ sugar, butter, and vanilla together in a bowl by hand. Chill for about 20 minutes.
5. 5 Whip chilled frosting until fluffy. Sandwich cake layers together with some frosting. Spread remaining frosting over the top and sides.

By deanna

Ingredients

• ✓ strawberry gelatin mix
• cooking spray
• rhubarb
• white sugar
• yellow cake mix
• water
• butter
• confectioners' sugar
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7x2-inch baking dish with cooking spray.
2. 2 Add rhubarb to the prepared baking dish; sprinkle white sugar on top, followed by gelatin mix and cake mix. Pour water over top; drizzle with melted butter.
3. 3 Bake in the preheated oven until rhubarb is tender, about 50 minutes. Cool on a wire rack for 15 minutes.
4. 4 Dust cobbler with confectioners' sugar; top servings with whipped topping.

By cstillings24

Ingredients

• ✓ strawberry gelatin mix
• strawberry
• white cake mix
• egg
• vegetable oil
• water
• cream cheese
• butter
• vanilla extract
• powdered sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
2. 2 Muddle strawberries in a bowl with a potato masher or wooden spoon; reserve ¼ cup for frosting.
3. 3 Combine cake mix and gelatin mix in a bowl; add muddled strawberries, eggs, oil, and water. Beat until well combined. Divide batter between the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or wire rack. Cool, about 30 minutes.
5. 5 Beat cream cheese and butter together in a bowl; stir in reserved strawberries and vanilla extract. Beat in confectioners' sugar until frosting is well combined.
6. 6 Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.

By Amber

Ingredients

• ✓ strawberry gelatin mix
• cream cheese
• vanilla pudding mix
• whipped topping
• white sugar
• water
• cornstarch
• lemon juice
• strawberry
• angel food cake
• whipped topping

Instructions

1. 1 Beat cream cheese and pudding mix in a large bowl with an electric mixer on high speed until smooth and creamy. Add 16 ounce container whipped topping; beat on high speed until thoroughly combined. Beat in ½ cup sugar until incorporated. Set aside.
2. 2 Combine water and cornstarch in a medium saucepan over medium heat. Add remaining 1 cup sugar, gelatin mix, and lemon juice; bring to a boil, stirring constantly until thickened. Cool for 5 minutes. Fold in strawberries.
3. 3 Spread ¾ inch cream cheese mixture in bottom of a trifle bowl; top with ½ cake pieces, then add ½ strawberry gelatin mixture. Repeat layers.
4. 4 Fold 8 ounce container whipped topping into remaining cream cheese mixture; spread over top. Store trifle in the refrigerator until ready to serve.

By KMBSinkhorn

Ingredients

• ✓ strawberry gelatin mix
• cooking spray
• lemon cake mix
• water
• egg
• vegetable oil
• lemon
• water
• milk
• instant lemon pudding mix
• whipped topping
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Beat cake mix, 1 cup water, eggs, oil, lemon zest, and lemon juice in a large bowl with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 21 to 26 minutes. Use a fork or chopstick to poke holes in cake; set aside.
4. 4 Pour remaining 1 cup water into a small saucepan; bring to a boil. Stir in strawberry gelatin mix until dissolved. Mix in 1/4 cup cold water. Pour over cake. Refrigerate soaked cake until completely cool, at least 1 hour.
5. 5 Make topping: Whisk together milk and lemon pudding mix in a bowl until slightly thickened. Fold in whipped topping.
6. 6 Frost cooled cake with topping; store in the refrigerator. Top with whole or sliced strawberries when ready to serve.

By Yoly

Ingredients

• ✓ strawberry gelatin mix
• yellow cake mix
• water
• egg
• vegetable oil
• water
• vanilla pudding mix
• milk
• blueberry
• whipped topping
• strawberry
• marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Combine cake mix, 1 cup water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool completely on a wire rack. Poke holes about 1 inch apart all over cake with a fork.
4. 4 Dissolve strawberry gelatin in ½ cup boiling water in a bowl; slowly pour over cake, letting gelatin seep into holes. Refrigerate cake until gelatin sets, about 1 hour. Transfer cake to a serving platter; cut in half horizontally.
5. 5 Whisk instant pudding mix into milk in a bowl until thickened, about 2 minutes; stir in ½ cup blueberries. Spread blueberry-pudding filling onto bottom cake layer; place top cake layer over filling. Spread whipped topping over top and sides of cake; arrange remaining ½ cup blueberries in a square in upper left corner of cake for stars. Arrange alternating layers of strawberries and miniature marshmallows into horizontal red and white stripes.

By Bernice Dray

Ingredients

• ✓ strawberry gelatin mix
• cooking spray
• white cake mix
• egg
• vegetable oil
• white sugar
• strawberry
• milk
• all-purpose flour
• butter
• confectioners' sugar
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray three 9-inch cake pans with nonstick cooking spray.
2. 2 Mix cake mix, gelatin, eggs, oil, sugar, strawberries, milk, and flour for cake together in a large bowl with an electric mixer on low speed until just combined. Scrape the sides of the bowl, and increase mixer speed to medium; beat for 3 minutes. Pour cake batter evenly into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 23 minutes. Cool cakes in pans on a rack for about 10 minutes. Remove from pans and cool completely in the refrigerator.
4. 4 Meanwhile, make frosting. Beat butter in a large bowl at medium speed until it's pale yellow and fluffy. Add confectioners' sugar and strawberries and beat at low speed until well combined and creamy. Set in the refrigerator for 5 to 10 minutes to firm it up slightly (you just don't want it to be runny).
5. 5 Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate until ready to serve.

By FireStarter77

Ingredients

• ✓ strawberry gelatin mix
• vanilla sandwich cookie
• butter
• almond extract
• kosher salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
2. 2 Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
3. 3 Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
4. 4 Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
5. 5 Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.

By thymeforpineapple

Ingredients

• ✓ strawberry gelatin mix
• fig
• sugar
• lemon

Instructions

1. 1 Combine figs, sugar, gelatin mix, and lemon in a large pot; set aside for 1 hour. Bring to a boil; cook over medium heat, stirring often to prevent burning, until foam disappears and preserves are thick, 25 to 40 minutes.
2. 2 Inspect three (1-pint) Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until preserves ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack preserves into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove jars from the stockpot and place on a cloth-covered or wooden surface, several inches apart, until cool. Press center of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area; wait at least 2 days before opening.

By mammak

Ingredients

• ✓ strawberry gelatin mix
• angel food cake
• water
• raspberry gelatin mix
• water
• raspberry
• milk
• instant vanilla pudding mix
• cherry gelatin mix
• cherry
• strawberry
• whipped topping
• raspberry
• cherry
• strawberry

Instructions

1. 1 Place cake cubes in the bottom of a trifle bowl. Combine 1 cup boiling water and raspberry gelatin mix in a large measuring cup until gelatin is dissolved; stir in 1 cup cold water. Pour raspberry gelatin mixture over cake cubes; press down. Spread raspberries evenly over top; chill trifle in the refrigerator until gelatin sets, about 45 minutes.
2. 2 Whisk 2 cups cold milk and 1 package pudding mix together in a bowl for 2 minutes. Spread pudding mixture over raspberries in the trifle bowl; chill trifle in the refrigerator until pudding sets, about 45 minutes more.
3. 3 Combine 1 cup boiling water and cherry gelatin mix in a large measuring cup until dissolved; stir in 1 cup cold water. Pour cherry gelatin mixture over pudding in the trifle bowl; spread cherries over top. Chill trifle in the refrigerator until gelatin sets, about 45 minutes more.
4. 4 Whisk remaining 2 cups cold milk and remaining 1 package pudding mix together in a bowl for 2 minutes. Spread pudding mixture over cherries in the trifle bowl; chill in the refrigerator until pudding sets, about 45 minutes more.
5. 5 Combine remaining 1 cup boiling water and strawberry gelatin mix together in a large measuring cup; stir in remaining 1 cup cold water. Pour strawberry gelatin mixture over pudding in the trifle bowl; spread strawberries over top. Chill trifle in the refrigerator until trifle completely set, about 1 hour more.
6. 6 Spread whipped topping over trifle; garnish top with reserved berries.

By Phoebe