Directions
- 1Unwrap all 10 chocolate creme cakes.
- 2Cut each cake in half, separating the top from the bottom.
- 3Make a layer of the cake slices on the bottom of a 9x9 baking dish, cutting some pieces if needed to fill the entire bottom.
- 4Add half of the container of Cool Whip, spreading it out into an even layer.
- 5Add some of the syrup from the cherry pie filling on top of the Cool Whip layer, if desired.
- 6Add the second layer of chocolate cakes on top of the Cool Whip and cherry syrup, cutting pieces if needed to fill the top.
- 7Spread the rest of the Cool Whip on top of the second cake layer.
- 8Cover the top with the rest of the cherry pie filling.
- 9Refrigerate for 1 to 2 hours or until ready to serve.
Ingredients
- 2 boxes Chocolate Creme Cakes
- 1 can Cherry Pie Filling
- 1 tub Cool Whip
Equipment
Cutting boardKnife9x9 baking dishSpoon
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