2 (3 ounce) packages orange flavored Jell-O
1 cup boiling water
1 (2 ounce) package instant vanilla pudding mix
3 tablespoons vegetable oil
1/2 cup white sugar
1 cup vegetable oil
1 cup boiling water
1 (16 ounce) can crushed pineapple with juice
3 cups vanilla frozen yogurt
In a medium bowl, mix gelatin and boiling water. Cover and chill for at least 4 hours. Remove gelatin from gelatin mixture and stir in pudding mix, oil and sugar until smooth. Stir in boiling water. Let stand overnight.
Beat butter or margarine in large bowl until light and fluffy; beat into gelatin mixture with wooden spoon or pastry blender. Mix egg and milk alternately into gelatin mixture to make a spreading consistency. Mix together pineapple with juice, fruit preserves and yogurt; pour into 8 cake pan, mushrooms, pineapple slices and various strawberries.
Cover and refrigerate cake for at least 2 hours. Cake should be at room temperature during early two hours.
Prepare cake according to package directions and allow to cool to room temperature. Lay cake out on foil lined baking sheets and frigidly coat with jelly, leaving some of the edges hot. Unroll cake and wrap in foil; place in refrigerator.
Variation: Place a pineapple slice on each serving tray and have cake with pineapple slices frosting poured over top of cake. Cool cake on waxed paper before storing in refrigerator.