Ingredients
16 oz. cream cheese
2 cans cherry pie filling
2 (12 oz.) tubs Cool Whip
1 large angel food cake or pound cake
1 c. milk
1 Tbsp. vanilla
1 1/2 c. confectioners sugar
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
CIA textbook — the foundation of professional cooking education
Definitive cultural and historical food reference
Thomas Keller's masterwork — supreme technique and presentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Soften cream cheese. When softened, mix cream cheese, milk, sugar, Cool Whip and vanilla. Slice off or tear off small pieces of cake. In a large crystal bowl (such as a punch bowl), first layer cheese mixture, then cake, then cherries. Continue layers in sequence, ending with cheese and cherries on top. Chill overnight.