Christmas Cherry Cake
Christmas Cherry Cake is an moderately easy dinner. Made with 18 1/4 box white cake mix, 3 oz. cherry gelatin, 1 1/2 c. boiling water, 8 oz. softened cream cheese and 2 c. whipped topping or 8 oz. cool whip, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Prepare cake according to package directions, using a greased 13 X 9 X 2 inch baking pan. Bake at 350 degrees for 30 to 35 minutes. Dissolve gelatin in boiling water. Cool cake and poke holes in it with a meat fork. Gradually pour gelatin over cake. Cool for 15 minutes then cover and refrigerate for 30 minutes. In a mixing bowl beat cream cheese until light. Fold in whipped topping and carefully spread over cake. Top with the pie filling and refrigerate for at least 2 hours before serving. You may
Add chopped pecans on top.
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