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1048 - Cherry Pudding Cake #




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1048 - Cherry Pudding Cake #

(by Shirley McNevich)

14 whole graham crackers
1 - 6oz. box Jell-O vanilla INSTANT pudding
2 cups cold milk
1 cup Cool Whip (thawed)
1 - 21oz. can Lucky Leaf cherry pie filling

Grease a 9" square cake pan. Line the bottom of the cake pan with whole
graham crackers (break them when you need to at the ends and corners)--
set aside. In a mixer add pudding mix and cold milk--beat on low until mixed,
and then beat for 2 minutes. Turn the mixer off and let the pudding mixture
stand for 5 minutes. After 5 minutes, remove bowl from mixer--add Cool
Whip to the pudding mixture and stir with a spoon. Spread 1/2 of the pudding
mixture on top of the graham crackers in the cake pan. Make another layer of
graham crackers on top of the pudding mixture in the cake pan. Pour the rest
of the pudding mixture on top of the graham crackers in the cake pan. Add
another layer of graham crackers on top of the pudding mixture. Carefully
spoon the cherry pie filling evenly on top of the graham crackers. Refrigerate
overnight.


 

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