Recipe 963 - Cherry Cream Squares
Recipe 963 - Cherry Cream Squares
(by Shirley McNevich)
1 box Duncan Hines yellow cake mix
1/2 tsp. salt
3/4 tsp. baking soda
3/4 cup + 2 TBSP vegetable oil
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
1 cup Cool Whip (thawed)
1 can Lucky Leaf cherry pie filling
In a bowl add dry cake mix, salt, baking soda and ALL of the vegetable oil (3/4 cup + 2 TBSP)--stir until smooth. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 20 minutes. Cool completely. In a mixer add cream cheese and powdered sugar--beat until smooth. Add Cool Whip--beat. Spread cream cheese mixture on top of cooled crust. Spoon pie filling evenly on top of cream cheese layer. Refrigerate overnight.
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Other Recipes:
- 959 - Homemade Peanut Clusters
- 846 - Quick Cheese Dip
- 920 - Garlic Chicken and Pasta
- 759 - Bisquick Zucchini Bread
- 1000 - Homemade Lemonade
- 852 - Crab Salad
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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