Saturday, November 5, 2016

Mom's Cherry Cake

1 white cake mix
2 small boxes cherry jello
16 oz. cool whip, thawed
1 can cherry pie filling
2 c. boiling water

Prepare cake and pour in sprayed 9x13 pan. Bake according to pkg. Combine water with jello and dissolve. Punch holes in cake while hot. Pour hot jello mixture over cake. Place in refrigerator for 1 hour. Cover with cherry pie filling. Top with cool whip. Keep refrigerated until ready to serve.

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