Abracadabra No-Bake Cake

Ingredients:

2  containers (8 oz. each) non-dairy whipped topping
1  pkg. (9 oz.) chocolate wafer cookies
1  can (21 oz.) Comstock® or Wilderness® More Fruit Cherry Fruit Filling or Topping

Directions:

1. Spread 1 cup whipped topping in bottom of an 8” springform pan. Arrange 8 cookies on topping. Place a heaping Tbsp. of whipped topping on each cookie. Stack on another cookie followed by more whipped topping and a third cookie. Press down gently just until the topping between the cookies bulges out slightly. Fill in all the spaces around the cookies with the rest of the whipped topping in the first container.
2. Reserve 8 cherries for garnish then make a layer of fruit filling, spreading it almost out to the edge. Make another layer of 8 cookies. Dollop each with whipped topping and stack on another cookie. Reserve 1/3 of the second container of whipped topping. With the remaining topping completely cover top of cake, swirling decoratively. Refrigerate overnight.
3. The next day, loosen edge of cake with a knife and remove springform. Ice sides of cake with reserved topping and evenly place 8 small dollops of topping around top edge of cake. Decorate each dollop with a reserved cherry. Refrigerate until ready to serve.

Makes 8 servings
Prep time: 20 minutes