Cherry Delight

I'm really wishing that I would have taken a picture of the yummy dessert that I made last night for our Community Group. I had to bring snacks... so I included my signature Hummus to big dipped with cucumbers and Pita chips. Then I brought a tub of Licorice which was a total hit with the kids. I brought Mango Peach Salsa (from Costco). Then served with Vanilla Ice Cream was a Cherry Delight as seen on page 248 from the cookbook pictured above. Credit Given where due to Anna Musser of Manhein, PA and Marianne J. Troyer of Millersburg, OH.

CHERRY DELIGHT

Make 10-12 servings. (I doubled it and I think that it could totally be tripled for a large crowd)

• 21-oz. can cherry pie filling
• 1 pkg. yellow cake mix
• 1/2 butter, melted
• 1/2 cup walnuts, optional (I skipped the walnuts)

1. Place pie filling in greased slow cooker.

2. Combine dry cake mix and butter (mixture will be crumbly). Sprinkle over filling. Sprinkle with walnuts.

3. Cover and cook on Low for 4 hours, or on High 2 hours.

4. Allow to cool, then serve in bowls with dips of ice cream.

Note: For a less rich, less sweet dessert, use only half the cake mix and only 1/4 cup butter, melted.

This was a total hit. Since I double the recipe I used a really big slow cooker. That way there was more surface area for scooping and even cooking. There were equal parts cake mix and cherry filling. Downfall to using a small slow cooker.. first it may not all fit, that would be a huge mess during the transfer to a bigger slow cooker.... cake mix would be mixed in with the pie filling and then it would be a sort of Cherry Delight dessert casserole (hmmm... I may be on to something there).Then it would be to deep for adequate scooping portion proportion. (did you get all that?) Best advice is use a big slow cooker if you are going to double the recipe. And that is all I have to say about that.