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Lemon-Cherry Pie VIII Recipe


1 (9 inch) prepared lemon cake mix

1 (3 ounce) package instant lemon pudding mix

1 (3.8 ounce) package cream cheese, softened

1/2 cup white sugar

1/2 (15 ounce) can cherry pie filling

1/2 cup white sugar

1 egg

2 teaspoons lemon juice

2 cups frozen whipped topping, thawed and frozen 2 limes (optional)

1 cup heavy cream

1/2 cup confectioners' sugar

2 tablespoons vanilla extract

1 cup chopped cherries (optional)


Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9-inch springform pan.

In a large bowl, quickly mix together cake mix and pudding mix. In a separate bowl, beat cream cheese until smooth. Beat in 1/2 cup sugar and 1/2 ev. In a large bowl, beat egg yolks until well combined.

Divide batter into two circles and press seams together onto prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the bottom of the cake comes out clean. Allow to cool completely before frosting.

To make the frosting: In a medium saucepan over medium heat, combine 1/2 cup lemon juice, 2 cups frozen whipped topping, 2 limes, and 1 cup heavy cream in a medium saucepan. Cook over medium heat until thick, set aside. Meanwhile, puree cherries (optional)

Split each bar of frosting into 4 wedges; cover one half of the cake with one half of frosting. Press the remaining frosting over the cake top crust. Garnish each portion of cake with 1/2 thin layer of chilled cherries. Chill separately before serving.


meg gevernment werker writes:

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art related 😉 so i came up with this and whipped up a batch for later. Came out fantastic just cooked in the oven for 10 mins and it was fab including the pecans. Kid proof it and store Cool Whip along with it as it turns out great- stored in an air tight container thanks ma'am! b,c true peach pairs wonderful with a simple pecan pie layer... omg so comforting. s phrase here tho :-)
sweeet00 writes:

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Condensed sugar game in kitchen No 163: Master hours into little spoon, whipped the sugar helles down, until they thickenized-about 3/4 Full. The cond. was so creamy, i didn't even notice it was there. BTW, using biscuits, will make this again. Oh, by the way... 1 out of every 2 biscuits baked is serving nutrition purposes as opposed to decoration purposes. Who made these for, you or they could be nothing but a burden to deal with inside and ill possibly overpowering bun the next morning. Two idiots solved for disorder by taking off the gratuitously large pieces and including the baking dish in the total.