Walnut Cherry Cake

• 1 c. walnuts
• 1 (2 layer size) white cake mix
• 1/2 tsp. vanilla
• 6 drops red food coloring
• 1 (8 oz.) container frozen nondairy whipped topping, thawed
• 1 can cherry pie filling

1. Coarsely chop 1/4 cup of walnuts and set aside.
2. Chop remaining 3/4 cup of walnuts, medium fine.
3. As package directs, prepare cake mix, adding vanilla and 3/4 cup of finely chopped walnuts.
4. Bake in two 9-inch layer cake pans.
5. Cool 10 minutes and then remove from pans.
6. When completely cooled, fold food coloring into whipped topping and spread a 1-inch wide ring of topping on outer edge of each layer.
7. Spoon pie filling in center of each layer.
8. Stack layers on serving plate and spread remaining topping on sides of cake.
9. Sprinkle reserved 1/4 cup of walnuts on cake top.
10. Chill.
11. Makes 12 servings.

walnuts, layer, vanilla, coloring, cherry pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028168 (may not work)