Aunt Helens Cherry Dessert Recipes

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AUNT DEBBIE'S CHERRY DESSERT



Aunt Debbie's Cherry Dessert image

My mom got this recipe from Aunt Debbie. As a kid I use to think this was almost like heaven. It tastes a bit like cheese cake, but fluffier. The last time I made it for a BUNKO night, the ladies gobbled it up.

Provided by Color Guard Mom

Categories     Cheesecake

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 7

1 (3 ounce) envelope gelatin
1/4 cup cold water
1/4 cup milk
8 ounces cream cheese
1/2 cup powdered sugar
2 (2 ounce) envelopes Dream Whip
1 cup canned cherry pie filling

Steps:

  • Soften gelatin in cold water. Heat milk, stir in gelatin. Beat until gelatin melts, set aside.
  • Beat cream cheese with powdered sugar until smooth. Add gelatin mixture. Beat until well blended.
  • Prepare dream whip as directed. Mix well. Fold into cream cheese mixture. Place in serving bowl. Top with canned cherry pie filling. Refrigerate until completely chilled (at least 2 hours).

Nutrition Facts : Calories 277.9, Fat 15.9, SaturatedFat 11.6, Cholesterol 32.2, Sodium 130.1, Carbohydrate 22.8, Fiber 0.1, Sugar 14.8, Protein 12.2

AUNT HELEN'S 30-DAY CAKE



Aunt Helen's 30-Day Cake image

Aunt Helen's 30-Day Cake

Provided by Bobbie Lewis

Categories     Desserts

Number Of Ingredients 22

For the starter:
¾ cup drained canned peaches, cut inch pieces
¾ cup crushed pineapple,drained
6 maraschino cherries, halved
1½ cups sugar
1 package dry yeast
For the fruit mixture:
1½ cups starter
7½ cups sugar, divided
1 large can sliced peaches (with juice)
1 large can (20-oz.) pineapple chunks with juice
1 10-oz. jar of halved maraschino cherries, halved, with juice
1 large can (14½ to 15 oz.) fruit cocktail with juice
For the cake:
1 box yellow cake mix (without pudding in it)
2/3 cup vegetable oil
4 eggs
1/3 of the fruit mixture (prepared with the starter according to the directions above)
1 cup chopped walnuts
1 cup coconut flakes
1 cup raisins
1 box vanilla instant pudding

Steps:

  • First make the starter:
  • Combine all ingredients and stir with a wooden spoon several times to mix thoroughly.
  • Place mixture in a glass jar covered loosely with a lid, cloth or plastic wrap. Leave the jar out at room temperature; Do not refrigerate.
  • Stir once daily for 2 weeks. At the end of 2 weeks, you will have enough fermented liquid to start preparing the fruit mixture.
  • Prepare the fruit mixture:
  • Mix together the peaches, 2½ cups sugar, and the starter in a gallon jar.
  • Stir once a day for 10 days.
  • On the 10th day, add 2½ cups sugar and the pineapple. Stir once a day for 10 days.
  • On the 20th day, add 2½ cups sugar, the halved maraschino cherries with their juice, and the fruit cocktail.
  • Stir once a day for 10 days.
  • On the 30th day, drain the liquid from the fruit and divide the juice into 5 or 6 jars, each containing 1 to 1½ cups of juice.
  • Keep one jar for yourself and give the others to friends.Your friends can now start with the starter you have given them to make their own 30-Day Cake!
  • Make the cake:
  • Preheat oven to 350 degrees.
  • Grease a tube pan.
  • Mix all the cake ingredients together and pour into the pan.
  • Bake for 45 minutes or until done.

CHERRY ANGEL DESSERT



Cherry Angel Dessert image

This dessert is easy to decorate for the holidays, and it's perfect for family reunions.-Viorene Larson, Sious Falls, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 15 servings.

Number Of Ingredients 6

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 can (20 ounces) reduced-sugar cherry pie filling
1-1/3 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/2 cup reduced-fat sour cream
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Steps:

  • Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling. , In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping. , Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 0g sugar total.

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