Holiday Cherry Delight

Prep Time: 20 mins. Ready In: 3 hrs. 35 mins.

1-1/2 cups boiling water 
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O 
Brand Cherry Flavor Gelatin 
2 cups ice cubes 
1 can (21 oz.) cherry pie filling 
4 cups angel food cake or pound cake cubes 
1-1/2 cups cold milk 
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 


STIR boiling water into gelatin in large bowl at least 2 minutes 
until completely dissolved. Stir in ice until melted. Stir in cherry 
pie filling. Place cake cubes in 3-quart serving bowl. Spoon gelatin 
mixture over cake. Refrigerate 15 minutes or until set but not firm.

POUR milk into large bowl. Add pudding mix. Beat with wire whisk 
1 minute. Gently stir in 1/2 of the whipped topping. Spoon over 
gelatin mixture in bowl.

REFRIGERATE 3 hours or until set. Garnish with remaining whipped 
topping.

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Quick Cinnamon Twists


2 tablespoons sugar 
1/2 teaspoon McCormick® Ground Cinnamon 
1/2 cup finely chopped nuts 
1 can (10 ounces) refrigerator biscuits 
2 tablespoons butter or margarine 


Place sugar, cinnamon, and nuts in pie plate or other flat dish 
and stir to combine.

Remove refrigerator biscuits from package and pull each to about 
6 inches in length. 

Melt butter in small pan over low heat and leave butter in pan. 
Dip each biscuit in melted butter and roll in sugar-nut mixture. 

Twist and place on ungreased cookie sheet. 

Bake in 475 degree F oven 8 minutes. 

Remove from cookie sheet and place twists on wire rack to cool 
slightly. Serve warm. 

Makes 10 twists

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Slow Cooker Hot Fudge Sundae Cake 

It’s magic! A rich hot fudge sauce forms while the cake bakes. Yum!

Prep: 15 min Cook: 2 hr 30 min Cool: 40 min 

1 cup Gold Medal® all-purpose flour 
1/2 cup granulated sugar 
2 tablespoons baking cocoa 
2 teaspoons baking powder 
1/2 teaspoon salt 
1/2 cup milk 
2 tablespoons vegetable oil 
1 teaspoon vanilla 
1/2 cup chopped nuts 
3/4 cup packed brown sugar 
1/4 cup baking cocoa 
1 1/2 cups hot water 


1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking 
spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the 
baking powder and salt in medium bowl. Stir in milk, oil and 
vanilla until smooth. Stir in nuts. Spread batter evenly in 
slow cooker. 

2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot 
water until smooth. Pour evenly over batter in slow cooker. 

3. Cover and cook on high heat setting 2 hours to 2 hours 30 
minutes or until toothpick inserted in center comes out clean. 

4. Turn off slow cooker. Let cake stand uncovered 30 to 40 
minutes to cool slightly before serving. Spoon warm cake into 
dessert dishes. Spoon sauce over top. 

Makes 6 servings

Nutritional Info Per 1 Serving: Calories 380 (Calories from Fat 110); 
Fat 12g (Saturated 2g); Cholesterol 0mg; Sodium 380mg; Potassium 270mg; 
Carbohydrate 66g (Dietary Fiber 3g); Protein 5g 
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