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Cherry Sundae Cake




Source of Recipe


Jackie


List of Ingredients




Cherry Sundae Cake


1 angelfood cake, ready-baked in a tube pan shape.
1 box instant chocolate pudding
1 and 1/2 c cold milk
1 medium jar of maraschino cherries
1 8-oz carton of Cool Whip


Recipe




Mix chocolate pudding and cold milk according to directions and chill.

Cut the maraschino cherries into quarters, reserving liquid.

Slice the cake sideways with a bread knife, so that you have two equal halves.

Spread a thick layer of chocolate pudding on the bottom half.

Keep it a half-inch away from the edge of the cake.

Gently replace the top layer.

Mix spoonfuls of cherry juice into the Cool Whip until it turns a nice pink.

Mix the quartered cherries into the Cool Whip.

Frost the cake with the Cool Whip, being sure to get it down in the center tube of the cake.

Keep chilled until serving.