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05/26/2011 National Cherry Dessert Day Merry Cherry Dessert

Source of Recipe

Kraft


Recipe Introduction

One of the reasons cherries find themselves a popular ingredient in baked dishes may date back to Medieval Times. According to Melitta Weiss Adamson's "Food in Medieval Times," the medical establishment at the time believed raw cherries where bad for the digestive system. They advised that fruit be cooked or mixed with wine. Celebrate the holiday with Chocolate Cherry Stack Cake, Black Forest Cherry Cake Roll or easy Cherry Cobbler with Corn Bread Topping. Holiday Insights

List of Ingredients

HOME COOKIN’ 05/26/2011 National Cherry Dessert Day Merry Cherry Dessert



Merry Cherry Dessert


1 can (21 oz.) cherry pie filling, divided
1-1/2 cups boiling water
1 pkg. (6 oz.) JELL-O Cherry Flavor Gelatin
1-1/2 cups cold water
4 cups angel food cake cubes
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
3 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided



Recipe



RESERVE 1/3 cup cherry pie filling for garnish; set aside. Add boiling water to gelatin mix in large bowl; stir at least 2 min. until completely dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 min. or until slightly thickened.

PLACE cake cubes in 3-qt. serving bowl; cover with gelatin mixture. Refrigerate 45 min. or until gelatin layer is set but not firm.

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon over gelatin layer in bowl. Refrigerate 2 hours or until firm. Top with remaining COOL WHIP and reserved cherry pie filling.