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2. Jell-O Cake Is Back From The '70s In Style - AOL

   www.aol.com/jell-o-cake-back-70s-180000915.html

   Preheat oven to 350°. Grease a 13" x 9" baking dish with cooking spray. Prepare cake mix according to package instructions and pour batter into prepared baking dish. Bake cake until a tester ...

3. This light and fluffy pistachio cake is perfect for spring ...

   www.aol.com/lifestyle/light-fluffy-pistachio...

   Preheat oven to 350 degrees. In a large mixing bowl, combine the cake mix and pistachio instant pudding. Add the water, sour cream, and eggs. Using a hand mixer, stir all ingredients for one ...

4. 5 easy ways to make boxed cake mix taste homemade - AOL

   www.aol.com/news/5-easy-ways-boxed-cake...

   For my son's very first birthday, I was determined to make his birthday cake.Determined, but … busy. Lacking a full afternoon to devote to baking, as well as the culinary prowess a from-scratch ...

5. Jell-O - Wikipedia

   en.wikipedia.org/wiki/Jell-O

   Until 1987, Jell-O 1•2•3 was readily found in grocery stores throughout most of the United States, but the dessert is now rare. In 1971 packaged prepared pudding called Jell-O Pudding Treats were introduced. Jell-O Whip 'n Chill, a mousse-style dessert, was introduced and widely promoted; it remains available in limited areas today. A ...

6. Chocolate pudding - Wikipedia

   en.wikipedia.org/wiki/Chocolate_pudding

   Chocolate puddings are a class of desserts in the pudding family with chocolate flavors. There are two main types: a boiled then chilled dessert, texturally a custard set with starch, commonly eaten in the U.S., Canada, Germany, Sweden, Poland, and East and South East Asia; and a steamed/baked version, texturally similar to cake, popular in the UK, Ireland, Australia, Germany and New Zealand.

7. Gelatin dessert - Wikipedia

   en.wikipedia.org/wiki/Gelatin_dessert

   Gelatin desserts are desserts made with a sweetened and flavoured processed collagen product ( gelatin ), which makes the dessert "set" from a liquid to a soft elastic solid gel. This kind of dessert was first recorded as " jelly " by Hannah Glasse in her 18th-century book The Art of Cookery, appearing in a layer of trifle. [ 1]