Cream Cake

1 white cake mix
1 pt. whipping cream
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1/2 c. powdered sugar
1 can cherry pie filling

Bake cake mix in 9 x 13-inch pan. Slice into 2 thin layers. Whip whipping cream until set. Add cream cheese, vanilla and powdered sugar. Mix well. Spread 1/2 mixture between layers; spread 1/2 mixture on top. Top with cherry pie filling and chill.

Cream Cake

2 pkg. Dream Whip
1 c. cold milk
1 c. confectioners sugar
1 (8 oz.) pkg. cream cheese
1 can cherry pie filling
1 layer 8 or 9-inch white cake

Beat Dream Whip and milk together. Beat cream cheese and sugar until smooth. Add Dream Whip mixture a little at a time. Cut layer into two pieces. Spread half of cream cheese mixture onto first layer. Put second layer on top of the cheese mixture. Top with remaining cheese mixture. Put cherry pie filling on top. Chill in refrigerator overnight. Serves 8 to 12.

Cream Cake

1 pkg. yellow or white cake mix
2 (8 oz.) pkg. cream cheese, softened
21 oz. can cherry pie filling
1 c. sugar
1 c. Cool Whip
1/2 tsp. nutmeg
2 Tbsp. milk
1/3 c. powdered sugar

Using 8 or 9-inch round cake pans, make and cool cake as directed on package. In mixing bowl blend cream cheese, sugar, nutmeg, milk and Cool Whip. Beat until smooth. Split each cake layer into two thin layers. Spread 1/2 cup cream cheese mixture and 1/2 cup cherry pie filling between each layer and on top of the cake. Spread remaining cream cheese mixture on the sides of the cake. Store in the refrigerator until time to serve. For variation: Use blueberry pie filling in place of the cherry pie filling.