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.
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