1 pound cake
8 ounces whipped cream cheese
1 tablespoon vanilla extract
1 cup powdered sugar
16 ounces whipped cream
1 (30 ounce) can cherries
Cut the cake into one inch squares.
Set the cake pieces into the bottom of a 9×13 pan.
In a bowl, beat together cream cheese, vanilla and powdered sugar.
Fold whipped cream into cream cheese mixture.
Spread mixture over cake.
Top with cherries.
Refrigerate overnight.
Serve cold
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