Cherry Cream Cheese Dump Cake


• 2 cans Cherry Pie Mix

• 1 bag Bag of Chessman Cookies – approximately 24 cookies

• Vanilla or Yellow box of Cake Mix

• 1 1/2 Sticks Butter

• 8 oz. Whipped Cream Cheese can


To get started, preheat the oven to 350 degrees.

In a row, layer Chessman Cookies from one end of a 9 x13 baking dish to the other.

Open and dump 2 cans of cherry pie filling over top of cookies, using a spatula to spread out evenly over the cookies.

Dollop on whipped cream cheese all over pan. Carefully use a spatula or spoon to integrate cream cheese into cherry pie filling.

Sprinkle on Vanilla or Yellow Cake mix (dry) over top of cherry filling, edge to edge.

Slice up 1 and a half sticks of butter thinly and layer evenly over the cake mix.

The butter needs to be able to melt into entire cake mix, so if you splice your butter too thick you may need some more to complete around the edges, this is fine. Bake on 350 for 45-55 minutes or until set.

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