31 cake filling whip dessert Recipes

cherry pie filling, divided, boiling water, jello brand cherry gelatin, cold water, angel food cake, cubes, cold milk, jello instant vanilla pudding mix, cool whip topping

angel food cake, store bought is fine, strawberry pie filling, cream cheese, milk, cool whip

pumpkin pie filling, fat-free evaporated milk, eggs, yellow cake mix (regular size), chopped pecans, reduced-fat butter, melted, fat-free whipped topping

chocolate wafers, finely crushed and divided, sugar, butter or 5 tbsp margarine, melted, philadelphia cream cheese, softened, cool whip topping, thawed, divided, boiling water, orange flavor gelatin, ice cube, cold water, vanilla cream-filled sandwich style cookies, decorator sugar, cake decorating gel, candy corn, pumpkin decorative candies

prepared angel food cake (8 to 10 oz), topping mix (dream whip ), cream cheese, softened, sugar, peach or cherry pie filling

cherry pie filling, chocolate cake mix, butter (or 1/3 cup oil) or 1/2 cup margarine (or 1/3 cup oil), cool whip , for topping camp

german chocolate cake mix, vegetable oil, eggs, water, cream cheese (softened ), french vanilla instant pudding, low-fat milk, cherry pie filling, cartons cool whip, hershey bars, grated

fat free marble loaf cake , cut into 1/4-inch thick slices, cold nonfat milk, jell-o sugar free chocolate fudge pudding and pie filling mix, dairy sugar-free whipped topping, divided, chopped almonds, divided, raspberries, chocolate syrup (i used hershey s)

lime roll, not only is this easy to make but it is soooooo good, flour, baking powder, eggs, sugar, pack jello lemon pie filling, lime juice, grated lime rind, prepared dream whip topping, filling: cake: green food coloring, lime slices, optional for garnish cake: grease a 15x10 jelly roll pan, line with waxed paper; grease and flour paper. sift flour with baking powder. beat eggs until foamy at high speed of electric mixer. gradually add sugar; continue beating until mixture becomes thick and light in color about 5 minutes. carefully fold in flour mixture. pour cake batter into prepared pan. bake at 400 f for 12-15 minutes, or until cake springs back when lightly touched. immediately turn cake onto cloth which has been sprinkled lightly with icing sugar. quickly remove waxed paper. starting with narrow end, roll cake in cloth and cool for 1 hour., filling and frosting: prepare lemon pie filling as directed on package, using 1 whole egg, 1 cup sugar and reducing water to 1-1/2 cups. add lime juice and rind. add enough food coloring to tint light green. chill 1 hour. set aside 1/2 cup of pie filling. unroll cake. spread remaining pie filling evenly over cake; re-roll. fold reserved pie filling into prepared dessert topping; and use this to frost the roll. chill. garnish with lime slices. store left-over cake in refrigerator., also good with lemon juice and rind in place of lime