Yield: 8 servings
Measure | Ingredient |
---|---|
\N \N | Serves 8-10 |
\N \N | %%%%%%%%%%%%%%%%%%% |
\N \N | %%%%% CRUST %%%%% |
\N \N | %%%%%%%%%%%%%%%%%%% |
2 packs | (250gram each) white cake mix |
2 eaches | Eggs, beaten |
\N \N | %%%%%%%%%%%%%%%%%%%%% |
\N \N | %%%%% FILLING %%%%% |
\N \N | %%%%%%%%%%%%%%%%%%%%% |
14 ounces | Pitted cherries, drained |
2 tablespoons | Rum |
⅔ cup | Unwhipped Nutriwhip (whipped topping liquid) |
2 eaches | Eggs |
2 teaspoons | Cornstarch |
PREP TIME: 20 MINUTES
COOK TIME: 1 HOUR, 10 MINUTE
CRUST: In large bowl with fork, stir together cake mix and eggs until mixture is crumbly. With floured fingers, press mixture over base and 1 inch up sides of 10 inch springform pan. FILLING: Arrange cherries over crust and sprinkle with rum. In chilled bowl, with electric mixer, beat Nutriwhip, eggs and cornstarch at high speed for 1-2 minutes, or until smooth and thickened. Pour over cherries to cover completely. Bake in 400F oven for 10 minutes. Redue heat to 300F and bake for 1 hour, until golden brown. Let cool to room temperature in pan. Release sides of pan, serve cut into wedges.
Origin: Nutriwhip Recipe Booklet. Shared by: Sharon Stevens, Oct/94.
Submitted By SHARON STEVENS On 10-23-94