No-Bake Cherry Chocolate Shortcake
A super easy, no-bake delight! Layers of ready-made pound cake are filled with cherry pie filling and frosted with fluffy, cocoa whipped cream.
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 and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.