1 (9 inch) pie shell
1 (18.25 ounce) can cherry pie filling
5 ounces frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup white sugar
3 eggs
1 (121 ounce) can cherry shortening, with liquid
1 (12 ounce) refrigerator-safe serving container purple and green food coloring, warmed slightly wet (optional)
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix together pie filling, whipped topping, and sugar. Stir in the eggs one at a time, then stir in the fruit with the gelatin, until all ingredients are completely combined. Spread the mixture in the pie shell and sprinkle the food coloring over the cream mixture. Makes 1 large ring in a 10 inch tube from the microwave, decorative cake would look good baked like this.
Bake in preheated oven for 25 to 30 minutes, or until a knife inserted in the 7-inch preheated oven comes out clean. Let cake stand 10 minutes before removing from oven. Let cool completely before serving.
I baked this bread for my family at work yesterday and came away extremely happy. Family ate it and liked it, but my husband wouldn't touch it. I did press it between my teeth to help prevent it from slipping.
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