1 box (2-layer size) white cake mix
1 box (3-oz) cherry gelatin
1 1/2 cups boiling water
1 brick (8-oz) cream cheese, softened
2 cups whipped topping, thawed
1 can (21-oz) cherry pie filling
Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan; set aside.
Prepare cake mix according to package directions. Pour into the prepared pan and bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.
Dissolve the gelatin in the boiling water.
Allow the cake to cool for about 4 to 5 minutes.
Using a large fork, poke holes all over the cake and gradually pour the gelatin water over all. Allow to cool for 15 minutes then cover and refrigerate cake for 30 minutes.
Beat the cream cheese in a large bowl until fluffy; fold in the whipped topping and spread mixture over the top of the cake. Top with the pie filling.
Cover the cake and refrigerate for at least 2 hours before cutting to serve.
Refrigerate any leftovers.
1 1/2 cups boiling water
1 brick (8-oz) cream cheese, softened
2 cups whipped topping, thawed
1 can (21-oz) cherry pie filling
Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan; set aside.
Prepare cake mix according to package directions. Pour into the prepared pan and bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.
Dissolve the gelatin in the boiling water.
Allow the cake to cool for about 4 to 5 minutes.
Using a large fork, poke holes all over the cake and gradually pour the gelatin water over all. Allow to cool for 15 minutes then cover and refrigerate cake for 30 minutes.
Beat the cream cheese in a large bowl until fluffy; fold in the whipped topping and spread mixture over the top of the cake. Top with the pie filling.
Cover the cake and refrigerate for at least 2 hours before cutting to serve.
Refrigerate any leftovers.
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