1 (18.25 ounce) package strawberry flavored Jell-O
1/2 cup cream of tartar
1/2 cup boiling water
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup strawberry gelatin
1 cup light rum
2 cups strawberry juice
1/2 cup strawberry preserves
2 teaspoons vanilla extract
1 teaspoon strawberry extract
1 cup milk
2 teaspoons honey
1 cup sliced strawberries
1 (18 ounce) can strawberries
Bake cake according to package directions. Cool completely before cutting into squares or squares.
Place jelly in freezer bag. Refrigerate jelly between sheets of waxed paper to prevent spreading. Microwave frozen whipped topping in microwave for 2 minutes. Stir in strawberries. Transfer cream cheese frosting with knife to cookie sheet. Spread jelly over whipped topping; refrigerate until set. When jelly has set, beat cream cheese until light and fluffy. Remove cake from freezer bag. Cool completely before frosting.
Frost top and sides of cake with whipped cream. Press gelatin over top of cake; refrigerate until firm. Cut into squares. Drizzle with chopped strawberries and strawberry preserves. Place serving plate in freezer bag. Hang cake in freezer bag until firm. Fudge it as desired. Refrigerate until serving.
I made this for a Christmas party, brought it to the co-op and everyone loved it! I did make some changes, only used real vanilla frosting and had to make my frosting by hand (got me thinking what other flavor could come from this recipe!). Oh, and I forgot to reserve part of the frosting, so when I put it in the freezer, i took the top off and there was a mess (i never thought of putting butter in my frosting!). :(
I made this recipe at Christmas time, 2009. It calls for things I already have around, so I just put the dry ingredients in my stand mixer and started to mix it. About halfway through the recipe, I realized I didn't have enough ice cubes, so I took the icing ingredients, mixed them in my stand mixer bowl, and started to mix it. About halfway through the recipe, I realized I was out of white chocolate frosting, so I added a half a cup of powdered chocolate frosting to nearly double the product. About halfway through the recipe, I realized I was out of walnuts, so I substituted white chocolate frosting for both. About halfway through the recipe, I realized I was out of pretzels, so I only used 2 walnuts. The finished product was light, but I did have to use 2 hands to mix it all into a loose ball, and then 9 inches (25
I would sub white chocolate chips. The chocolate chips are just too sweet for me. I also did not get the orange. Next time I will add an extra egg.