Tuesday, January 1, 2008

Super Easy Cherry Torte

1 loaf (10 3/4 oz) frozen pound cake, thawed
1 can (21 oz) cherry pie filling
1 carton (8 oz) Cool Whip, thawed

Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pie filling. Repeat layers. Top with the third cake layer. Frost top and sides with Cool Whip. Keep refrigerated. Makes 8-10 servings.

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