1 (6-ounce) package cherry gelatin
2 cups boiling water
1 (21-ounce) can cherry pie filling.
1 (8-ounce) package cream cheese, softened
3 cups milk, divided
2 (3.4-ounce) packages instant vanilla pudding
1 (16-ounce) frozen pound cake, thawed and sliced
1 (8-ounce) container frozen whipped topping, thawed
Red sugar (optional)
Maraschino cherries (optional)
In a medium bowl mix the cherry gelatin with the boiling water, stirring until dissolved. Allow the gelatin to cool to room temperature, and then stir in the cherry pie filling. Chill in the refrigerator until almost set.
In a medium bowl mix the cream cheese with a few tablespoons of the milk and beat until smooth. Add the remaining milk and pudding mix. Beat on low speed with an electric mixer about 2 minutes.
In a glass compote dish, trifle dish, or glass bowl, layer the sliced pound cake, cherry gelatin mixture, and vanilla pudding mixture. Repeat the layers. Top with the whipped topping. Add red sugar and maraschino cherries, if desired. Refrigerate.
Makes 20 servings
Dorothy M. Riley, Mistress of Fun and Adventure
Saguaro Sweethearts,
Green Valley, Arizona