No Bake Cherry Chocolate Shortcake
Total Time: 20 mins
Preparation Time: 20 mins
Ingredients
- Servings: 6
- 1 (10 3/4 ounce) frozen loaf poundcake, thawed
- 1 (21 ounce) can cherry pie filling, chilled
- 1/3 cup hersheys cocoa powder or 1/3 cup hershey european style cocoa
- 1/2 cup powdered sugar
- 1 (8 ounce) container frozen non-dairy whipped topping, thawed (3 1/2 cups)
Recipe
- 1 slice pound cake horizontally into three layers.
- 2 place bottom cake layer on serving plate; top with half the pie filling; using mostly cherries.
- 3 repeat with middle cake layer and remaining pie filling; place rounded layer on top.
- 4 cover; refrigerate several hours.
- 5 sift cocoa and powdered sugar onto whipped topping; stir until mixture is blended and smooth.
- 6 immediately spread over top and sides of cake, covering completely.
- 7 refrigerate leftover shortcake.
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