No Bake Cherry Swiss Rolls Cake
No Bake Cherry Swiss Rolls Cake might be a good recipe to expand your side dish repertoire. For $1.39 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 416 calories, 9g of protein, and 12g of fat. This recipe serves 10. 2278 people were glad they tried this recipe. A mixture of cherry pie filling, cream cheese, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Inside BruCrew Life. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a good spoonacular score of 46%. If you like this recipe, you might also like recipes such as Cherry & Swiss Chard Stuffed Pork Tenderloin With A Cherry Sage, 10 Pound Cherry Challenge: Cherry Cinnamon Sugar Sweet Rolls, and Swiss Chard Rolls.
Servings: 10
Preparation duration: 40 minutes
Ingredients:
1 – 21 ounce can cherry pie filling, divided
1 – 8 ounce package cream cheese, softened
1 – 12 ounce container Cool Whip, thawed & divided
¼ cup powdered sugar
12 – 2 packs of Little Debbie® Swiss Rolls
Equipment:
baking paper
springform pan
frying pan
Cooking instruction summary:
Spread 3 Tablespoons of Cool Whip on the bottom of an 8-inch springform pan. Spray the ring with non-stick spray and place parchment paper on the sides. Lock the bottom and sides of the pan together. Cut each individual Swiss Roll into 6 slices. Place some of the Swiss Rolls standing up along the bottom of the pan, so that the frosting center is along the outside rim of the pan. Fill in the bottom of the pan with more rolls laying flat to create a crust. Beat the cream cheese until creamy. Add the powdered sugar, and beat it again until it is smooth. Add 1 cup cherry pie filling to the mixture and beat it again until it is mixed together and the cherries are broken apart. Fold in 2 cups of the Cool Whip gently. Spoon half of the mousse into the prepared pan and spread it out. Place another ring of Swiss Rolls on the outside of the pan standing up along the rim, and then fill in the center with a layer of rolls laying down. Spread the remaining mousse on top, and then place a layer of Swiss Rolls laying flat over the entire top. Spread 1 cup Cool Whip over the top of everything. Refrigerate a few hours or until set up. Swirl the remaining Cool Whip around the top of the cake. Fill the center with the remaining pie filling. Top every other swirl with the leftover Swiss Roll circles.
Step by step:
1. Spread 3 Tablespoons of Cool Whip on the bottom of an 8-inch springform pan. Spray the ring with non-stick spray and place parchment paper on the sides. Lock the bottom and sides of the pan together.
2. Cut each individual Swiss
3. Roll into 6 slices.
4. Place some of the Swiss
5. Rolls standing up along the bottom of the pan, so that the frosting center is along the outside rim of the pan. Fill in the bottom of the pan with more rolls laying flat to create a crust. Beat the cream cheese until creamy.
6. Add the powdered sugar, and beat it again until it is smooth.
7. Add 1 cup cherry pie filling to the mixture and beat it again until it is mixed together and the cherries are broken apart. Fold in 2 cups of the Cool Whip gently. Spoon half of the mousse into the prepared pan and spread it out.
8. Place another ring of Swiss
9. Rolls on the outside of the pan standing up along the rim, and then fill in the center with a layer of rolls laying down.
10. Spread the remaining mousse on top, and then place a layer of Swiss
11. Rolls laying flat over the entire top.
12. Spread 1 cup Cool Whip over the top of everything. Refrigerate a few hours or until set up. Swirl the remaining Cool Whip around the top of the cake. Fill the center with the remaining pie filling. Top every other swirl with the leftover Swiss
13. Roll circles.
Nutrition Information:
covered percent of daily need
