Ingredients

The following ingredients have 96 Servings
  • 15.25 oz box chocolate cake mix
  • 8 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 1/8 cup milk
  • 1 tsp vanilla
  • 16 oz Cool Whip, thawed, divided
  • 21 oz can Cherry Lucky Leaf pie filling
  • chocolate sundae sauce, for topping
  • maraschino cherries, for topping

Instruction

  • NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.
  • 1. Bake chocolate cake according to directions on box for two 8 inch round cakes. Allow cakes to cool.
  • 2. Combine cream cheese, sugar, milk and vanilla together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined and smooth.
  • 3. Fold 8 oz of Cool Whip into ice cream mixture.