#963 - Cherry Cream Squares

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1/2 tsp. salt
3/4 tsp. baking soda
3/4 cup + 2 TBSP vegetable oil
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
1 cup Cool Whip (thawed)
1 can Lucky Leaf cherry pie filling

In a bowl add dry cake mix, salt, baking soda and ALL of the vegetable oil (3/4 cup + 2 TBSP)--stir until smooth. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 20 minutes. Cool completely. In a mixer add cream cheese and powdered sugar--beat until smooth. Add Cool Whip--beat. Spread cream cheese mixture on top of cooled crust. Spoon pie filling evenly on top of cream cheese layer. Refrigerate overnight.