duncan hines french vanilla cake mix
instant cream cheese pudding or french vanilla
(80z) cream cheese softened
heavy cream, whipped
chocolate fudge topping
cherry pie filling
1Prepare cake according to pkg. directions and bake in a 9x13 pan. Let cool completely. Cut 3/4 of the cake into 1-in cubes. ( save for another dessert or just eat it, can't let cake go to waste)
2In large bowl, beat together pudding mix and milk until thick and creamy.
3In separate bowl, beat cream cheese until smooth( I find this helps avoids lumps)
4Add cream chesse to pudding mixture.Beat until creamy. Fold in half of the whipped cream.
5In large triffle or glass bowl, layer 1/3 of the cake cubes,1/3 of the cream chesse mixture, 1/3 of the banana slices and 1/3 of the pecans.
6Repeat cake and cream chesse layers and top with half of cherry pie filling. Top pie filling with 1/3 bananas, 1/3 pecans and 1/3 fudge topping.
7Repeat step 4. Top with remaining whipped cream: drizzle w remaining hot fudge ( warm in the microwave for a few seconds) and sprinkle w additional pecans and marachino cheeries.
8Refrigerate for 4 hours before serving.
Originally Posted: Fri, Feb 25, 2011