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- 1 1/2 cups boiling water
- 1 (18.25 ounce) package white cake mix
- 1 (3 ounce) package cherry Jell-O(R)
- 1 (21 ounce) can cherry pie filling
- 2 cups whipped topping
- 1 (8 ounce) package cream cheese, softened
Prepare cake mix according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick comes out clean.
Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork; gradually pour gelatin over cake. cool for 15 minutes. Cover and refrigerate for 30 minutes.
In a mixing bowl, beat cream cheese until light. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Refrigerate for at least 2 hours before serving.
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