From: Taste of Homes 2002
1 pkg white cake mix
1 pkg (3 oz) cherry gelatin
1 ½ cups boiling water
1 pkg (8 oz) cream cheese, softened
2 cups whipped topping
1 can (21 oz) cherry pie filling
Prepare cake mix according to package directions, using a greased 9x13 baking pan. Bake at 350 for 30-35 min. Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 min. Poke holes in cake with a meat fork; gradually pour gelatin over cake. Cool for 15 min. Cover and refrigerate for 30 min.
1 pkg (3 oz) cherry gelatin
1 ½ cups boiling water
1 pkg (8 oz) cream cheese, softened
2 cups whipped topping
1 can (21 oz) cherry pie filling
Prepare cake mix according to package directions, using a greased 9x13 baking pan. Bake at 350 for 30-35 min. Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 min. Poke holes in cake with a meat fork; gradually pour gelatin over cake. Cool for 15 min. Cover and refrigerate for 30 min.
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. Serves 20.
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