Double Berry Layer Cake

1 pkg strawberry cake mix
2/3 cup strawberry jam, divided
2 1/2 cups fresh blueberries, rinsed, drained and divided
1 8 oz container Cool Whip whipped topping, divided
Fresh strawberry slices, for garnish

Preheat over to 350 degrees F. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake according to package directions. Place one cake layer on serving plate. Spread with 1/3 cup of strawberry jam. Arrange 1 cup of blueberries on jam. Spread 1/2 the whipped topping to within 1/2 inch of cake edge. Place second cake layer on top. Repeat with remaining 1/3 cup strawberry jam, 1 cup blueberries and remaining whipped topping. Garnish with strawberry slices and remaining 1/2 cup blueberries. Refrigerate until ready to serve.

Tip: For best results, cut cake with serrated knife; clean knife after each slice.

Peanut Butter Sundaes

1/4 cup peanut butter
1 tbsp butter or margarine, softened
1 tbsp light corn syrup
1 pint (2 cups) vanilla ice cream
4 tsp chopped, dry roasted peanuts
1/2 cup hot fudge ice cream topping
1/4 cup whipped cream, if desired
4 maraschino cherries, if desired

In a small bowl, combine peanut butter, margarine and corn syrup; blend well. Spoon 1/4 cup ice cream into each of four 6 to 8 oz clear plastic or paper cups. Top each with peanut butter mixture and peanuts. Spoon another 1/4 cup ice cream into each cup; press down gently. Cover each cup with foil. Freeze 30 minutes or until ready to serve.

To serve, spoon 2 tablespoons ice cream topping into each cup. Top each with hot fudge, whipped cream and cherry.

Watermelon Ice

1/2 small watermelon, peeled, seeded and cut into 1 inch chunks (about 6 cups)
3 tbsp powdered sugar
1 tbsp lemon juice
1/4 tsp salt

In covered blender at low speed blend 1 cup of the watermelon chunks with powdered sugar, juice and salt until smooth; add remaining watermelon and blend until smooth. Pour into 9" x 9" baking pan; cover with foil or plastic wrap and feeze until partially frozen, about 2 hours.

Spoon watermelon mixture into a large, chilled bowl.  With mixer at high speed, beat until fluffy. Return mixture to baking pan and freeze until firm, about 1 1/2 hours.

To serve: Remove from freezer and let stand for 10 minutes at room temperature for easier scooping.


Pineapple Upside Down Cake

1/2 cup margarine
2 cups packed brown sugar
1 15 oz can pineapple chunks
maraschino cherries, drained
yellow cake mix

This is one of my all time favorite recipes.  I make it every Fourth of July and get raving reviews and an empty pan every time!

Preheat over to 375 degrees F. Before making the cake batter, prepare the topping: In a 13" x 9" pan place the margarine and put in the oven until it melts.  Sprinkle the brown sugar over the margarine. Drain the pineapple chunks; use pineapple to form flowers in the sugar mixture. Use a cherry for the center of each flower.

Prepare the cake batter as box directs, but carefully spoon the batter over the design in the baking pan. Bake for 35-40 minutes or until toothpick inserted into the center comes out clean. Cool in pan, on wire rack, ten minutes.

Then loosen cake from sides of pan ; place platter on top of pan and invert both; lift off pan. (If any of the fruit sticks to the pan, lift off with a spatula and replace in the design on cake.