Friday, June 19, 2009

Cherry Fluff and Cherry-Topped Icebox Cake

I have three cans of cherry pie filling in my cupboard. Ninety-nine percent of the time I buy it to use on these two recipes. Or Black Forest Cake...I forgot about that one. Good thing I have three cans. Check out the Recipe Swap for other ideas.




Cherry Fluff


1 can of cherry pie filling
8 to 16 oz whipped topping depending on your preference
1 can sweetened condensed milk
Can crushed pineapple, drained
Chopped walnuts or pecans, optional.


Fold together all ingredients making sure all is incorporated. Cover and refrigerate for atleast four hours.




Cherry-Topped Icebox Cake



20 whole graham crackers
2 cups cold milk
1 pkg instant vanilla or chocolate pudding
8-oz whipped topping
1 can cherry pie filling



Combine pudding mix and milk together according to package instructions. Let stand five minutes and blend in whipped topping. Set aside. Line 9x13 cake pan with single layer of graham crackers. Spread half of pudding on top of crackers. Lay another layer of crackers over pudding. Spread remaining pudding over crackers and cover with another layer of crackers. Spread pie filling over crackers. Chill for atleast four hours. The crackers get soft and it is so good!

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