Christianne's Lemon Cake

This recipe is one of Christianne F's recipes, so you know it has to be good.

1 lemon cake mix
4 eggs
1 1/4 C. water
1 small lemon jello (4 serving size)
3/4 C. oil

Preheat oven to 350.  Mix all ingredients.  Pour into a greased cake pan (metal is better than glass because it is slightly larger so cake will be a little thinner).  Bake at 350 for 30-40 min.  Cool slightly.  Pour glaze over while still a little warm.

Glaze
Mix about 3 C. powdered sugar with lemon juice until you reach the desired consistency and amount.
(About 7 T. lemon juice).  Mix glaze really well before pouring over cake.

If you make glaze thin it will soak into the cake and it is sooooo yummy.

Serve small pieces, it is really sweet.

Pretzel Jello

This is what I took to Thanksgiving this year. I will post 2 variations of the recipe. The one with pineapple is the one I tend to make and the one with just strawberries is from my sis-in-law. They are both good.

Pretzels, crushed (not to a powder, but into pieces). Measuring 2 2/3 C. after crushed.

3/4 C. melted margarine or butter

8 oz. cream cheese, softened

1 C. white sugar

12 oz. coolwhip, divided (I do Fat Free)

2 C. boiling water

6 oz strawberry jello

10 oz. frozen sliced strawberries, thawed (save juice)

20 oz can crushed pineapple (drained well)

Put pretzels in the bottom of a cake pan. Pour melted butter over the top. Bake at 350 degrees for 10 minutes. Cool completely (at least 1 hour).

Blend softened cream cheese, sugar and 8 oz. coolwhip (not all 12 oz). Spread over cooled pretzels.

Mix water and gelatin until dissolved. Add strawberries with juice and drained pineapple. Pour carefully over cream cheese layer. Let set in fridge.

Once set. Spread the remaining coolwhip over the top.

Version #2

2 C. crushed pretzels

3T. sugar

3/4 C. melted butter

8 oz cream cheese, room temp.

1/2 C. sugar

small carton cool whip

20 oz frozen sliced strawberries, or 1 qt. fresh (sliced)

6 oz. strawberry jello

2 C. boiling water

Preheat oven to 400 degrees. Mix the pretzels, 3 T. sugar and melted butter. Put into a 9 X 13 pan. Bake for 7-8 min until toasty. Set aside to cool.

Beat together cream cheese, cool whip and 1/2 C. sugar. Spread over cooled crust.

Combine strawberries, jello and boiling water until jello is dissolved. Let stand in refrigerator until partially jelled, then pour over cream cheese layer. Refrigerate until set.