“This recipe uses cherry pie filling mixed with canned Bing cherries in heavy syrup. The flavor balance seems just right! =)”
1hr 20mins

Ingredients Nutrition


  1. Prepare cake as per package directions in a 9x13 pan.
  2. Bake in a 9x13 inch pan.
  3. Break the cooled cake into small pieces and set aside.
  4. Mix the two cans of pie filling and cherries together in a medium bowl and set aside.
  5. Prepare pudding mix/milk according to package directions.
  6. Stir in nutmeg and let set up in the fridge for 15 minutes.
  7. Prepare whipped cream: Beat chilled cream until stiff.
  8. Add vanilla and sugar and mix well.
  9. First layer:Sprinkle the bottom of a 3 quart clear glass bowl with half of the cake pieces.
  10. Second layer: Spread cake with half of the pudding.
  11. Third layer: Spoon half of the cherries on the pudding.
  12. Fouth layer: spread half of the whipped cream on the cherries.
  13. Repeat.
  14. Sprinkle top whipped cream layer with a sprinkling of nutmeg.

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