Ingredients:
- 1 white cake mix
- 1 16 ounce tub Cool Whip
- 2 8 oz. packages cream cheese, softened
- 1 can cherry pie filling
- Prepare the cake as directed on the package for two 8 inch or 9 inch layers.
- While the cake is cooling, prepare the frosting.
- With an electric mixer, beat the cream cheese until smooth.
- Add the entire tub of Cool Whip and beat thoroughly until well blended, leaving no lumps of cream cheese.
- Using about 1/3 of the cream cheese mixture, spread the top of the bottom layer out to the edges.
- Spread about half the cherry pie filling on top of the cream cheese to about 1 inch from the edge.
- Place the top layer on top.
- Frost the sides of the cake carefully, not to disturb the cherry pie filling.
- Finish up by frosting the top.
- Spoon on the remaining pie filling around the edge of the top.
- While trying to keep some of the cherries along the top edge, let the filling drizzle down the sides.
- Refrigerate until served, then keep refrigerated.
- You may use another flavor of pie filling if desired.
