TOTAL TIME
3 HR 45 MIN
CHILL TIME
3 HR 5 MIN
PREP TIME
40 MIN

cherry berry
TART

PREP
40 MIN
CHILL
3 HR 5 MIN
TOTAL
3 HR 45 MIN

INGREDIENTS

1 prepared 10-inch angel food cake, torn into small pieces
8 oz. plain cream cheese, room temperature
2 tbsp. sugar
1 tsp. pure vanilla extract
1 cup 2% milk
1 box (3.56 oz.) HERSHEY’S Instant Creamy Vanilla Pudding Mix
1 cup thawed prepared whipped topping
11/2 cups fresh raspberries
1 cup pomegranate arils (seeds), divided
1 box (2.79 oz.) JOLLY RANCHER Cherry Gelatin Mix

DIRECTIONS

  1. Lightly oil a 10-inch spring form pan and press cake pieces into bottom of pan to create an even layer. Place pan on a tray that will fit in the refrigerator.
  2. Place cream cheese, sugar and vanilla into a bowl and beat with an electric mixer until smooth; add milk and beat until smooth. Add HERSHEY’S Instant Creamy Vanilla Pudding Mix and beat with mixer until smooth. Fold in whipped topping, raspberries and 1/2 cup pomegranate arils. Spoon mixture over cake layer and spread into an even layer. Chill 1 hour.
  3. In a mixing bowl, pour 1/2 cup boiling water over JOLLY RANCHER Cherry Gelatin Mix and stir vigorously to dissolve. Add 1/2 cup ice water and mix to incorporate. Set aside for 10 minutes to cool slightly.
  4. Pour gelatin mixture over creamy layer. Sprinkle top with remaining pomegranate arils and chill 2 hours or until gelatin layer is firm. Slice and serve. Makes 12 servings.

NUTRITIONAL FACTS

260 calories per serving

ALLERGENS

Dairy, Wheat and Eggs