No-Bake Cherry Cheesecake Delight

Ingredients

• 1 Sara Lee classic pound cake (Thawed and chopped into cubes; another butter pound cake may be substituted.)
• 2 cans Cherry pie filling (Divided; the transcript identifies the first can as 21 oz and uses approximately 1½ cans before reserving the remaining ½ can for the topping.)
• 1 container No-bake cheesecake filling (Container size is not specified.)
• 8 oz Extra-creamy Cool Whip (Each tub is 8 oz; use all 1½ tubs.)

Steps

1. 1

   Thaw the pound cake. Cut it lengthwise into three sections, then slice it into pieces to form cubes.

2. 2

   Transfer the chopped pound cake to the bottom of a 9×13-inch dish or cake pan and spread it evenly.

3. 3

   Spoon approximately 1½ cans of cherry pie filling evenly over the pound cake layer.

4. 4

   Spoon the no-bake cheesecake filling over the cherries, distributing it across the dish.

5. 5

   Gently spread the cheesecake filling into an even layer over the cherry filling.

6. 6

   Spread all 1½ tubs of extra-creamy Cool Whip over the cheesecake layer.

7. 7

   Spoon the remaining ½ can of cherry pie filling over the Cool Whip in small blotches.

8. 8

   Gently swirl the cherry filling into the Cool Whip to create the design, taking care not to fully mix the layers.

9. 9

   Cover the dish and chill it in the refrigerator for 1–2 hours before serving.

Notes

The source does not specify the size of the cheesecake-filling container. The transcript mentions a 21-ounce can of cherry pie filling, while the written recipe specifies two cans without a size. Keep the dessert covered while chilling.

Nutrition per serving

• dessert
• no-bake
• American
• cherry
• cheesecake
• layered dessert
• make-ahead
• refrigerated