No Bake Cherry Chocolate Shortcake - cooking recipe

Ingredients

1 (10 3/4 oz.) frozen loaf pound cake, thawed
1 (21 oz.) can cherry pie filling, chilled
1/3 c. cocoa
1/2 c. powdered sugar
3 1/2 c. (8 oz.) frozen nondairy whopped topping, thawed

Preparation

Slice pound cake horizontally into 3 layers.
Place bottom layer on serving plate; top with half of pie filling, using mostly cherries.
Repeat with middle layer and remaining cherries from pie filling; place rounded layer on top.
Cover and refrigerate. Sift cocoa and powdered sugar onto whipped topping; stir until mixture is blended and smooth.
Immediately spread onto top and sides of cake, covering completely.
Cover and refrigerate. Refrigerate leftovers.
Makes about 6 servings.