** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. There should be about 8 cups. In a medium bowl with an electric mixer on high speed, beat the cream until soft peaks form.
3. In a large bowl, beat together the cream cheese and powdered sugar until smooth.
4. Stir in one-fourth of the whipped cream into the cream cheese mixture.
5. Fold mixture into the remaining whipped cream until thoroughly blended.
6. Add the cake cubes and fold until well mixed.
7. Turn into a 7-by-11-inch baking dish, spreading evenly and smoothing the top.
8. Spread the chilled pie topping evenly over the top.
9. Refrigerate until serving time. Cut into squares to serve.
10. NOTES : This is also delicious topped with peach pie filling instead of cherry.
11. Karen's Note: This could be made even easier and very low fat by substituting 2 cups of fat free Cool Whip and using fat free cream cheese.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Cheese, Cherry, Natural Sweeteners allergies.
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