Wednesday, June 24, 2009

Cherry Pie Cake

Cherry Pie Cake

1 pkg (8 oz.) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 oz.) frozen whipped topping, thawed
1 Angel food cake (14 oz.) cut into 1" cubes
2 cans (21 oz. each) cherry pie filling

In a large mixing bowl beat cream cheese and sugar. Fold in whipped topping and cake cubes. Spread evenly into a 13" x 9" x 2" dish. Top with pie filling. Cover and refrigerate at least 2 hours before cutting into squares. Serves 12-14

Changes - Use different pie fillings, i.e. strawberry, blueberry, etc. Also, try this with non-fruity pie fillings. Use chocolate, butterscotch, lemon, etc. You can't go wrong with this one.

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