Cherry Pudding Cake Put cream cheese and 1/2 c. milk in a small bowl. Beat with an electric mixer on medium speed 3 to 4 minutes; or until smooth. Add pudding mix and remaining 1 1/2 c. milk; mix well. Let stand until mixture is thick. Pour cream cheese mixture over cooled cake. Top with the cherry pie filling. Top the pie filling with 8 oz. container of cool whip spread evenly over cake. Refrigerate until ready to serve. |
Everyday Cooking Home Razzle Dazzle Recipes
Copyright �2002 - 2012
That's My Home