SEPTEMBER 28TH – STRAWBERRY CREAM PIE, MARSHMALLOW TWISTERS

Upside Down Berry Cake

½ c. chopped walnuts

1 c. fresh or frozen blueberries

¾ c. sugar

1 c. fresh or frozen raspberries, halved

1 c. sliced fresh strawberries

1 ½ c. mini marshmallows

1 (3 oz.) pkg. raspberry JELL-O®

1 (18 ¼ oz.) pkg. yellow cake mix

2 eggs

1 ¼ c. water

2 Tbsp. canola oil

In greased 9×13” baking dish, layer walnuts and berries; sprinkle with sugar, gelatin and marshmallows. In large bowl, combine cake mix, eggs, water and oil; beat on LOW for 30 seconds. Beat on MEDIUM for 2 minutes. Pour over top. Bake at 350° for 30-35 minutes or until toothpick inserted near center comes out clean. Cool for 5 minutes before inverting onto serving platter. Refrigerate leftovers. 15 servings.