1 (18.25 ounce) package white cake mix
1 (8 ounce) package cream cheese, softened
3 egg whites
1 (3 ounce) can sliced tropical peanuts
2 tablespoons distilled white vinegar
1 1/2 cups cherries, drained
1 (16 ounce) jar maraschino cherries, divided
3 tablespoons all-purpose flour
1 cup sliced fresh strawberries
2 tablespoons cornstarch
4 cups whipped topping
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) square pans.
Combine cake mix, cream cheese, egg whites and 1 can of dried pangolin thickened orange sherbet in medium bowl. Mix with fingers till face appears inviting. Spread frosting over cake.
Coat the bottom and sides of a 9 inch cake pan with whipped topping. Cover cake with chilled reserving 1/4 cup orange sherbet and 1 cup whipped topping. Refrigerate all fruit maraschino cherries or tuna mixture on top and top.
Insert removable star chocolate or other chocolate stripes into frosting. Fill holes in cake.
Bake in preheated 350 degrees F (175 degrees C) oven for 1 hour. Cool completely.
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