1 (18 ounce) package lemon cake mix
1 1/2 cups boiling water
1 3/4 cups lemon sherbet
2 eggs
1 (18 ounce) can fresh strawberries, hulled and sliced
1 cup butter
1 (2 quart) jar raspberry preserves
1 large marshmallow
1 (2 ounce) package frozen whipped topping, thawed
1/4 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
In a medium bowl, mix boiling water, lemon sherbet, eggs, strawberries, butter, raspberry preserves and marshmallow. Mix well. Pour mixture into pan and 3/4 cup filling.
Bake in preheated oven for 60 minutes.
Turn off oven and let cool completely. Remove cake from pan to serving dish and slice into 12 rectangles. Arrange filling over cake.
Bake in preheated oven for 30 minutes. Nutrition Facts:
3 tablespoons rum flavored scotch
1 cup white rum
1 quart lemon-lime flavored nonfat yogurt
1 teaspoon vanilla extract
1 bagged strawberry filling
2 vanilla wafers
Mix strawberries, lemon-lime yogurt, jelly and vanilla. Transfer to freezer bag.
Stuff strawberry filling with sticks or butterknife. Spoon filling over jelly. Refrigerate at least 2 hours.
Finally, whip frosting until stiff. Fold whipped topping into frosting; spread over jelly. Frost jelly and serve immediately. Store in refrigerator.
This was really good, and very easy to make, but I did use fresh garlic as opposed to garlic powder. I also used olive oil instead of shortening, and i don't find the cardamom to be essential, but i did use it to flavor the salad. It's simple and well worth trying.
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