Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Serves 8-10

-------------------PREP TIME: 20 MINUTES------------------------

----------------COOK TIME: 1 HOUR, 10 MINUTE---------------------
%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%
%%%%% CRUST %%%%% 14 oz Pitted cherries, drained
%%%%%%%%%%%%%%%%%%% 2 T Rum
2 pk (250gram each) white cake 2/3 c Unwhipped Nutriwhip
-mix -(whipped topping liquid)
2 ea Eggs, beaten 2 ea Eggs
%%%%%%%%%%%%%%%%%%%%% 2 t Cornstarch
%%%%% FILLING %%%%%

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

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