ounces) cream cheese, softened, 2 cups frozen whipped topping, 1 can (21 ounces) cherry pie filling. Grease a 13 x 9-inch
baking pan and prepare cake mix as directed on the packet. If a toothpick is inserted clean, bake at 350° for 30 to 35 minutes.
Gelatin should dissolve in hot water. Let cake cool for three to five minutes on a wire rack. Make holes in the cake with a meat fork
or wooden skewer, then slowly cover the cake with gelatin. Allow to cool for fifteen minutes. After covering, chill for half an hour.
Cream cheese should be beaten
until frothy in a big basin. Add the whipped topping and fold. Distribute evenly over cake. Spread pie filling on top. Before serving, cover and chill for at least two hours.