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  2. Rosalynn Carter's Strawberry Cake Has a Surprising Vintage ...

    www.aol.com/rosalynn-carters-strawberry-cake...

    Ingredients for Rosalynn Carter’s Strawberry Cake. What you need to get started is a box of either yellow or white cake mix, one small pack of strawberry Jell-O, cooking oil, chopped nuts, eggs ...

  3. How to Make an Old-Fashioned Strawberry Cake from Scratch

    www.aol.com/old-fashioned-strawberry-cake...

    Step 3: Make the strawberry cake batter. dry ingredients for strawberry cake. In a mixing bowl, combine the flour, baking powder, baking soda and salt. Whisk until smooth and set aside. Cream the ...

  4. These 20 Retro '80s Recipes Are Ripe For A Return To The ...

    www.aol.com/lifestyle/20-retro-80s-recipes-ripe...

    This Jell-O cake is giving nostalgia, kitsch, and strawberry shortcake vibes, and I am here for it. It's a delicious and easy dessert that was all the rage at potlucks and parties in the '70s and ...

  5. Jell-O - Wikipedia

    en.wikipedia.org/wiki/Jell-O

    The marketing team revisited the Jell-O recipes published in past cookbooks and rediscovered Jigglers, although the original recipe did not use that name. Jigglers are Jell-O snacks molded into fun shapes and eaten as finger food. Jell-O launched a massive marketing campaign, notably featuring Bill Cosby as spokesman. The campaign was a huge ...

  6. Bavarian cream - Wikipedia

    en.wikipedia.org/wiki/Bavarian_cream

    Bavarian cream. Bavarian cream, crème bavaroise or simply bavarois is a French dessert consisting of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. The mixture sets up in a cold mold and is unmolded for serving. [ 1][ 2][ 3] Earlier versions, sometimes called fromage ...

  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]

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