Cool Whip Cherry Cake Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Glenna Foose, Quarryville,
1/2 tsp: Cream of tartar,
-Pa.,
2 cup: Sugar,
6 each: Egg whites,
3/4 cup: Chopped pecans,
2 cup: Ritz Crackers,
1 can: Cherry pie filling,
1 quart: Cool Whip,
1 tsp: Vanilla,
Directions:
Beat egg whites until frothy, add cream of tartar and sugar until
stiff, fold in crushed crackers, nuts and vanilla. Spread in
buttered 9 x 13 pan and bake at 350 F for 25 to 30 minutes until
golden brown. Let cool. Spread Cool Whip over top of baked crust and
refrigerate for one hour. Spread pie filling over top of cool Whip
and refrigerate overnight. From: Lancaster Farming
Shared By: Pat Stockett
Submitted By PAT STOCKETT On 11-11-95
Source from luhu.jp
stiff, fold in crushed crackers, nuts and vanilla. Spread in
buttered 9 x 13 pan and bake at 350 F for 25 to 30 minutes until
golden brown. Let cool. Spread Cool Whip over top of baked crust and
refrigerate for one hour. Spread pie filling over top of cool Whip
and refrigerate overnight. From: Lancaster Farming
Shared By: Pat Stockett
Submitted By PAT STOCKETT On 11-11-95
Source from luhu.jp