"I serve this at Christmas because it's so festive," Margaret McNeil says of her crowd-pleasing cake. The Memphis, Tennessee baker uses cherry gelatin to give a boxed cake mix an eye-appealing marbled effect.
SERVINGS 20 CATEGORY Lower Fat METHOD Baked PREP 15 min. COOK 30 min. TOTAL 45 min.
DIRECTIONS
Prepare cake mix according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork; gradually pour gelatin over cake. cool for 15 minutes. Cover and refrigerate for 30 minutes. In a mixing bowl, beat cream cheese until light. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Refrigerate for at least 2 hours before serving. Yield: 20 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (prepared with sugar-free gelatin, fat-free cream cheese, reduced-fat whipped topping and light cherry pie filling) equals 164 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 251 mg sodium, 28 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
