Super easy! Layers of ready-made
pound cake are filled with cherry pie filling and frosted with
cocoa-infused sweetened whipped cream.
No-Bake
Cherry Chocolate Shortcake
- 1 (10.3/4-ounce) frozen
loaf pound cake, thawed
1 (21-ounce) can cherry pie filling, chilled
1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/2 cup powdered sugar
1 (8-ounce) tub frozen non-dairy whipped topping, thawed
- Slice pound cake horizontally
into three layers.
- Place bottom layer on
serving plate; top with half the pie filling, using mostly cherries.
Repeat with middle cake layer and remaining cherries from pie
filling; place rounded layer on top. Cover; refrigerate several
hours.
- Sift cocoa and powdered
sugar onto whipped topping; stir until mixture is blended and
smooth.
- Immediately spread over
top and sides of cake, covering completely. Refrigerate until
ready to serve. Cover; refrigerate leftover cake.
Makes about 6 servings.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
