A Valentine's Day dessert. My Mom used to make this for for my Dad and she would prepare it in the angel food cake ring. She wrapped the pan's outside in foil to decorate it, and placed a bud vase, with a rose in it, in the middle.
Note: Cherry is the best, but you can use any pre-made canned pie filler you like.
Prepare your angel food cake mix as the box directs, let cool and remove from pan. No need to wash the pan yet if you plan to use it to hold the finished product.
Open the defrosted Cool Whip, and can of cherry pie filling. Tear the cake into bite size pieces.
Place a layer of cake pieces in the bottom of the pan. Layer this with the pie filling and Cool Whip, spooning a tablespoon dollop of pie filling and right beside it a dollop of Cool Whip.
After each cake/filling layer, tap the pan on the counter top to "pack" the ingredients down. Continue layering till the pan is full.
The top will look attractive enough, but you can spread more Cool Whip and decorate with single cherries if you want. Refrigerate covered at least 2 hours after making, as it needs to set up.
Love this with strawberries. I use a thawed container of frozen strawberries. Yum
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