Recipe by SARABOWENAK
"A nice, light no-bake dessert that's a cross between cake and pudding! Easy and delicious! I made mine low-fat by using low-fat cream cheese and lite whipped topping."
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2 (21 ounce) cans
cherry pie filling
2 (8 ounce) packages
1 (12 ounce) container
frozen whipped topping, thawed
1 (9 inch)
angel food cake
Very quick, easy, and yummy. It'll leave your teeth tingling though, it's very sweet! You might want to cut back a little on the sugar. It is deelish and almost everybody will be bound to like it.
The flour and sugar mixed in with the cherry pie filling and then cooked to have a taste I didn't care for. It also leaves it with a flat and funny shade of red. The pie filling alone would have been fine atop this for both taste and a nicer color. The cream cheese and whipped topping needed a little sugar added in there. Good idea though.
Is a beautiful holiday presentation in a truffle bowl.
I made this one diabetic style, even using "no sugar added" pie filling. It was great.
Great recipe - light and lots of flavor. The fat free cream cheese and cool whip works great too.
I was a little disappointed in this recipe, but yet it was okay. Two cans of cherry pie filling on top seemed like way too much. I think we may have liked it better if I would just have spread one can of cherry pie filling on top and left out the flour and sugar too.
I didn't care for this at all. The flour mixed in with the pie filling and had an unappetizing appearance. I used half the sugar, as recommended by others, and then, the dessert wasn't sweet enough. Although, I don't think being sweeter would have helped it. I did not care for the taste of the cool whip and cream cheese mixed together.
This was such a hit. Both a pretty AND tasty dessert.
* Percent Daily Values are based on a 2,000 calorie diet.
Cherries in the Snow Cake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 184
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