This was a recipe we served at christmas time with Danish Desert... from the Lion House Christmas Recipe Book
1 package white cake mix
2 8-ounce packages cream cheese softened at room temperature
2 cups powdered sugar
1 pint whipped cream whipped
2 16-ounce cans cherry pie filling
Preheat oven to 350 degrees F. Grease and flour two 9x13-inch baking pans. I use a large cookie sheet.
Prepare cake according to package directions, and pour half of cake batter in each pan. Bake for 20 minutes or until cake tests done. Remove from oven and cool.
Whip cream cheese and powdered sugar together till fluffy. Add whipped cream. Spread mixture onto both cakes. Spread pie filling on top of cream cheese layer (raspberry or strawberry pie filling can be substituted for cherry). Refrigerate till ready to serve.
Variation: Instead of pie filling, substitute Danish Dessert prepared according to package directions, and stir in drained fruit of your choice.
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