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No Bake Cherry Swiss Rolls Cake
Food & Drink
12 – 2 packs of Little Debbie® Swiss Rolls
1 – 8 ounce package cream cheese, softened
¼ cup powdered sugar
1 – 21 ounce can cherry pie filling, divided
1 – 12 ounce container Cool Whip, thawed & divided
Spread 3 Tablespoons of Cool Whip on the bottom of an 8-inch springform pan. Spray the ring with non-stick spray and place parchment paper on the sides. Lock the bottom and sides of the pan together.
Cut each individual Swiss Roll into 6 slices. Place some of the Swiss Rolls standing up along the bottom of the pan, so that the frosting center is along the outside rim of the pan. Fill in the bottom of the pan with more rolls laying flat to create a “crust”.
Place another ring of Swiss Rolls on the outside of the pan standing up along the rim, and then fill in the center with a layer of rolls laying down.
Spread the remaining mousse on top, and then place a layer of Swiss Rolls laying flat over the entire top.
Spread 1 cup Cool Whip over the top of everything. Refrigerate a few hours or until set up.
Swirl the remaining Cool Whip around the top of the cake. Fill the center with the remaining pie filling. Top every other swirl with the leftover Swiss Roll circles.