Cherry Whip Cake
- 1 package white cake mix
- 1 package cherry gelatin powder (6 oz.)
- 1 cup boiling water
- 1/2 cup cold water
- 1 carton (12 oz.) Cool Whip
- 1 can cherry pie filling
Mix cake mix as package directs. Pour into a 13x9-inch baking pan. Bake at 350 degrees F for 30 to 35 minutes, cool for 15 minutes. Poke holes at 1/2-inch intervals, using a wooden spoon's handle. Mix Jell-o and water. Pour all over the cake. Cover and chill for 3 to 4 hours. Spread Cool Whip over top, completely covering the cake. Spoon cherry pie filling on top of the Cool Whip. Refrigerate.
By Connie from Cotter, AR
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