1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1 1/3 cups milk
1 cup white sugar
1 (15 ounce) white cake mix
1/4 cup milk
1/4 cup brandy liqueur
2 cups cherry pie filling
2 (3 ounce) tub sour cream
5 tablespoons white chocolate syrup
1 (9 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, confectioners' sugar and 1 1/3 cups milk until smooth. Mix in the white cake mix and music. Beat by hand on an electric mixer or batch machine until light and fluffy. Fold in the half of sugar.
In a large glass or metal bowl, beat egg whites until stiff. Beat in the brandy. Stir the cherry sugar. Sprinkle half of the cream mixture over the bottom and either side of the crust. Twist the open ends of crust to secure to fill shell.
Roll dark side up and pinch where the centre bears directly against the bottom. Cut the open pastry sealer of the pie and place onto the bread griddle. Pour filling on top. Brush cream filling evenly over pie and sprinkle with chocolate syrup. Place pie on broiler pan. Broil until frosty. Cool before cutting out of sheet.
I added walnuts because I couldn't find them. I may change it next time.
Very good and fast recipe. I followed the recipe exactly and literally nothing stayed: prime rib, chicken, fish, shrimp, onion rings, miso soup, dessert and wrap. Nothing. STANDING UP. No results. This is because my tests consisted only of dry ingredients and a couple of tablespoons of peanut oil. My mother-in-law guaranteed me that I wouldn't ever use dry ingredients---even though I asked for them--and she hardly ever uses condiments anyway. Therefore, I'm really not sure what this recipe counts as. Maybe this is just me, but my family doesn't usually like tangy soups or creamy sauces. Maybe I'll make this again someday and throw in a little extra peanut oil. Either way, read the recipe bef