These red velvet cherry sleep bars with their red velvet cookie crust, sweet cheese layer, cherry pie filling, vanilla pudding and whipped topping make these bars the perfect holiday gift. Or better yet, enjoy them all year round.
Ingredients
1 16.5 ounce package of Red Velvet cake mix, do not follow package directions for ingredients
2 eggs
1/3 cup canola oil
2 packages of 3.4 ounces of instant vanilla pudding
3 cups of milk
10 ounces cream cheese softened at room temperature
1 cup of confectioner’s sugar
A 21-ounce can of cherry pie filling
2 x 8 oz. containers Cold whip dairy can also be used as a substitute
Instructions
Preheat the oven to 350 degrees F. and prepare a 9 X 13 inch baking dish by lightly spraying it with cooking spray.
In a medium bowl, lightly beat the eggs. Add canola oil and cake mix and mix until well combined with no lumps.
Press dough evenly into bottom of prepared baking dish.
Bake for 12 to 15 minutes until in the middle.
Transfer baking dish to wire rack to cool completely.
In a medium bowl, mix pudding mix and milk. Place in refrigerator to harden.
In a bowl, beat the cream cheese. Add confectioners’ sugar and mix.
Fold in two cups of the Cold Beat.
To assemble
Place pieces of the cream cheese mixture on the cooled cookie crust and spread them evenly.
Place the cherry pie filling over the cream cheese and spread it out.
Add the vanilla pudding.
Cover with the rest of the Cool Whip.
Place it in the refrigerator to be ready for at least two hours.
Before serving, decorate with red sugar and sprinkle the parties.