Hole in One Cake:
Prep time 45 min. Total time 3 hr 45 min. 15 servings
Ingredients:
1 pkg. (2-layer size) yellow or white cake mix
1 cup boiling water
1 pkg. (4-serving size) Lime Flavor Gelatin
1/2 cup cold water
2 squares BAKER'S Semi-Sweet Chocolate, melted
2 cups thawed COOL WHIP Whipped Topping
1 red and 1 green chewy fruit snack roll
4 pretzel sticks
1 Miniature Marshmallow, cut into quarters
Directions: Prepare and bake cake mix in 13x9-inch baking pan as directed on package. Cool completely. Invert cake onto large platter; remove pan. Using small sharp knife, cut and scoop out a shallow free form "golf course" from center of cake. Reserve removed cake for another use.
STIR boiling water into dry gelatin in medium bowl until completely dissolved. Stir in cold water. Refrigerate about 1 hour until slightly thickened (the consistency of unbeaten egg whites). Pour thickened gelatin into center of cake. Refrigerate 3 hours or until set.
STIR slightly cooled melted chocolate into whipped topping until well blended. Frost borders and side of cake with whipped topping mixture. Cut out small triangle from the red fruit roll. Attach to pretzel stick. Place in center to resemble flag. Using sharp small knife, cut green fruit roll into strips and attach to remaining pretzel sticks to form trees. Use some of the darker reserved crumbs to make sand traps. Roll marshmallow quarter into ball and place near flag for the golf ball.
Ingredients:1 pkg. (2-layer size) yellow or white cake mix
1 cup boiling water
1 pkg. (4-serving size) Lime Flavor Gelatin
1/2 cup cold water
2 squares BAKER'S Semi-Sweet Chocolate, melted
2 cups thawed COOL WHIP Whipped Topping
1 red and 1 green chewy fruit snack roll
4 pretzel sticks
1 Miniature Marshmallow, cut into quarters
Directions: Prepare and bake cake mix in 13x9-inch baking pan as directed on package. Cool completely. Invert cake onto large platter; remove pan. Using small sharp knife, cut and scoop out a shallow free form "golf course" from center of cake. Reserve removed cake for another use.
STIR boiling water into dry gelatin in medium bowl until completely dissolved. Stir in cold water. Refrigerate about 1 hour until slightly thickened (the consistency of unbeaten egg whites). Pour thickened gelatin into center of cake. Refrigerate 3 hours or until set.
STIR slightly cooled melted chocolate into whipped topping until well blended. Frost borders and side of cake with whipped topping mixture. Cut out small triangle from the red fruit roll. Attach to pretzel stick. Place in center to resemble flag. Using sharp small knife, cut green fruit roll into strips and attach to remaining pretzel sticks to form trees. Use some of the darker reserved crumbs to make sand traps. Roll marshmallow quarter into ball and place near flag for the golf ball.
Ultimate 7 Layer Dip:
Prep
time: 10 minutes Total time: 3 hr 10 minutes Makes 48 servings (2
Tbsp. dip and 16 crackers each) Ingredients:
1 can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans
1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup shredded lettuce
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
4 green onions, sliced
2 Tbsp. sliced black olives
RITZ Toasted Chips Original
Directions:
Mix beans and seasoning mix. Spread onto bottom of pie plate.
Layer remaining ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled. Serve with chips.
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