Best Cherry Cool Whip Cake Recipes
10 MINUTE DELICIOUS CHERRY DELIGHT
This is the easiest dessert you can ask for and everyone loves it! 4 ingredients and simple to make! It's delicious and kids love it! Prep is less than 10 min, but allow 8 hours to chill in order for wafers to be soft. For anyone that doesn't like cherries, you can also switch cherry filling to blueberry or strawberries (pictured) or whatever you like.
Provided by lovin2cook
Categories Dessert
Time 10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix cool whip and dry instant pudding mix together until well blended.
- Layer 1/2 the wafers on the bottom of a large bowl.
- Spread half the cool whip mixture over wafers.
- Layer with second half of wafers, then remaining cool whip mixture.
- Pour cherries over top. Cover.
- Refrigerate over night to allow wafers to soften (or at least 8 hours). Enjoy!
Nutrition Facts : Calories 527.9, Fat 18.3, SaturatedFat 11.7, Sodium 463.9, Carbohydrate 89.1, Fiber 1.4, Sugar 31.5, Protein 2.5
CLASSIC CHERRY DELIGHT
This Classic Cherry Delight comes together in just minutes and is made of three simple layers. If you want a dessert that's not overly sweet yet delicious, this is it!
Provided by Cindy Gibbs
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Add the butter to a medium bowl. Microwave for 30 seconds or until melted. Add the graham cracker crumbs and sugar and mix well to combine. Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish. Set aside.
- Add the cream cheese to a large bowl. Mix with a mixer until the cream cheese of smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and mix until the cool whip and cream cheese are combined, but don't overmix.
- Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.
- Refrigerate for at least 2 hours before serving. I like to leave it overnight.
- Refrigerate leftovers.
CHERRY ANGEL DESSERT
This is the easiest to make and is absolutely YUMMY! It is very light and we love it on hot nights. It tastes like cherry topped cheese cake but is so much easier to make. It goes super fast at a potluck! Approx 15 minutes from start to finish!!
Provided by Pvt Amys Mom
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Tear the angel food cake into 1-inch cubes (into a large bowl).
- With your fingers, tear the cream cheese into small pieces (into the same bowl).
- Add the Cool Whip.
- Toss "gently", you don't want to break up the angel food cake too much but still tastes great if you do.
- Turn cake mixture into a 13x9-inch casserole dish and top with the cherry pie filling.
- Refrigerate until ready to eat.
- Servings are approximate.
- Original recipe called for 1 can of topping but I always use 2.
CHERRY SWIRL CAKE
Make and share this Cherry Swirl Cake recipe from Food.com.
Provided by Kathy Romayne
Categories Dessert
Time 30m
Yield 9-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Mix cake mix according to package directions using the water, oil and egg whites. Pour into prepared 9 X 13 inch cake pan. Spread evenly.
- Drop cherry pie filling on top by spoonfuls and then swirl it through the cake with a knife. Do not mix too much. You want the swirled effect.
- Bake for 30 minutes or until cake tests done.
- Cool completely.
- Top with the Cool Whip topping and chill at least 2 hours before serving. Keep leftovers chilled.
- Variations: try other pie fillings.
Nutrition Facts : Calories 487.5, Fat 23.8, SaturatedFat 7.9, Cholesterol 34.8, Sodium 425.2, Carbohydrate 64.5, Fiber 0.9, Sugar 31.7, Protein 4.6
CHERRY DREAM CAKE
I serve this cherry cake for holidays because it's so festive and easy. No one will know your secret is adding a package of cherry gelatin to a boxed cake mix! -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 6
Steps:
- Prepare cake mix according to package directions, using a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. , Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork or wooden skewer; gradually pour gelatin over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 245 calories, Fat 11g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
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