November 30, 2013

Cheesy Bacon Ranch Potatoes Casserole

2 (16 oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3 oz) bags real bacon bits
2 packages Ranch Dip mix
1 large bag frozen hash brown potatoes

Combine first 4 ingredients, mix in hash browns.
Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.
divided the potatoes into 3 small 7x7 disposable foil pans and froze them.
wrapped them with plastic wrap and then foil.


1 Pkg Yellow Cake Mix
2 Pk Orange Gelatin
1 Pk Vanilla Instant Pudding
1 Cup 2% Milk
2 Grade A Large Eggs
2 Tsp Imitation Vanilla
1 Tub Whipped Topping

Bake the cake as directed in a 9 x 13" pan. Let cake cool completely.
Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water.
Pour over cake. Cover and refrigerate for 4 hours.
Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla.
Beat by hand with a whisk until thickened.
Fold in the whipped topping. Frost the cake with the pudding mixture.

*** For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly
into 3 round 9" cake pans.
Bake cakes as directed and let cool

. Then, make the orange gelatin as directed on the package — but with this version,
you'll let the gelatin set up instead of pouring it into the cake.
We recommend using your round cake pans, or using a 13 x 17" jelly roll pan
(1" deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans,
it will need to be refrigerated for about 4 hours. Meanwhile,
make the pudding mixture according to the original recipe. Finally,
layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Creamsicle Cake.