Ingredients
1 Sara Lee Pound Cake, cubed
1 tub prepared no-bake cheesecake filling
8 ounces Cool Whip, thawed
1 can cherry pie filling
Instructions
Cut the pound cake into bite-sized cubes.
Spread the cake evenly in the bottom of a 9×13-inch baking dish.
Pour the cherry pie filling over the cake and spread evenly.
Carefully spread the no-bake cheesecake filling over the cherries.
Top with an even layer of Cool Whip.
Cover and refrigerate for 2-4 hours, or overnight.
Slice and serve chilled.