Hostess Gourmet Black Forest Dessert Cake

BLACK FOREST DESSERT 16 chocolate sandwich cookies 2 tablespoons melted butter 1 package (3.9 ounces) instant chocolate pudding 2 cups milk 1 package (14 ounces) Hostess Cupcakes (8 Cupcakes) 1 can (21 ounces) cherry pie filling 1 carton (8 ounces) frozen nondairy whipped topping, thawed Place cookies in work bowl of food processor; process until fine crumbs. Add melted butter and pulse to combine. Press across bottom of 9 x 13-inch dish to make a crust. Whisk together pudding and milk for 2 minutes. Spoon pudding over crust. Cut each Hostess Cupcake into fourths and arrange, cream-side up, on top of pudding. Spoon cherry pie filling over Cupcakes. Spoon whipped topping over cherries. Refrigerate several hours or until set. Makes 9 to 12 servings. image  

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