No-Bake Cherry Chocolate Shortcake


1 (10 3/4 oz.) divided Frozen loaf pound cake, thawed
1 can (21 oz.) divided Cherry pie filling, chilled
1/3-cup Cocoa or Dutch processed cocoa
1/2-cup Powdered sugar
1 container (8oz.)(3 1/2 cups) Frozen non-dairy whipped topping, thawed

Slice pound cake horizontally into three layers. Place bottom cake layer on serving plate; top with half the pie filling, using mostly cherries. Repeat with middle cake layer and remaining pie filling; place rounded layer on top. Cover; refrigerate several hours.

Sift cocoa and powdered sugar onto whipped topping; stir until mixture is blended and smooth. Immediately spread over top and sides of cake, covering completely.

Refrigerate leftover shortcake.

Yield: 6 servings
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