Directions
- 1Unwrap all ten chocolate creme cakes and cut them in half, separating the top from the bottom.
- 2In a 9x9 baking dish, start by making a layer of the cake slices on the bottom, cutting some pieces if needed to fill the entire bottom.
- 3Add half of your container of Cool Whip, spreading it out onto an even layer.
- 4Add some of the syrup from the cherry pie filling.
- 5Add the second layer of chocolate cakes, cutting pieces if needed to fill the top.
- 6Add the rest of the Cool Whip on top and spread it out.
- 7Cover the top with the rest of the cherry pie filling.
- 8Refrigerate for one to two hours or until ready to serve.
Ingredients
- 10 chocolate creme cakes
- 1 can cherry pie filling
- 1 tub Cool Whip
Equipment
knife9x9 baking dishspoon
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