(by Kim [Knecht] Bickel - friend)
1 box Duncan Hines chocolate cake mix
1 - 3.5oz. box Jell-O instant chocolate pudding mix
1 - 21oz. can cherry pie filling
Cool Whip for topping
Prepare cake according to box directions using a 9 x 13 cake pan. Cool completely. Cut the cake into 2" squares. Prepare pudding mix according to box directions, then put pudding in the refrigerator for 30 minutes. Using sherbet dishes or small bowls, add 2-3 squares of cake, then scoop some pie filling on top of the cake, scoop some pudding on top of the pie filling, then top with Cool Whip. Repeat with more sherbet dishes or small bowls.
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