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No-Bake Cherry Chocolate Shortcake




Source of Recipe


Coo0k's Recipes
No-Bake Cherry Chocolate Shortcake

1 (10.3/4-ounce) frozen loaf pound cake, thawed
1 (21-ounce) can cherry pie filling, chilled
1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/2 cup powdered sugar
1 (8-ounce) tub frozen non-dairy whipped topping, thawed

1. Slice pound cake horizontally into three layers.
2. Place bottom layer on serving plate; top with half the pie filling, using mostly cherries. Repeat with middle cake layer and remaining cherries from pie filling; place rounded layer on top. Cover; refrigerate several hours.
3. Sift cocoa and powdered sugar onto whipped topping; stir until mixture is blended and smooth.
4. Immediately spread over top and sides of cake, covering completely. Refrigerate until ready to serve. Cover; refrigerate leftover cake.

Makes about 6 servings.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.