(20 oz) light cherry pie filling or topping; chilled
INSTRUCTIONS
1. Cut the cake into 1-inch cubes. There should be about 8 cups.
2. In a medium bowl with an electric mixer on high speed, beat the cream
until soft peaks form.
3. In a large bowl, beat together the cream cheese and powdered sugar until
smooth. Stir in one-fourth of the whipped cream into the cream cheese
mixture. Fold mixture into the remaining whipped cream until thoroughly
blended.
4. Add the cake cubes and fold until well mixed. Turn into a 7-by-11-inch
baking dish, spreading eveningly and smoothing the top.
4. Spread the chilled pie topping evenly over the top. Refrigerate until
serving time. Cut into squares to serve.
NOTES : This is also delicious topped with peach pie filling instead of
cherry. Karen's Note: This could be made even easier and very low fat by
substituting 2 cups of fat free Cool Whip and using fat free cream cheese.
Recipe by: The 5 In 10 Dessert Cookbook
Posted to TNT Recipes Digest by SilkyKitty <SilkyKitty@prodigy.net> on Mar
01, 1998
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