- 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 – 16 ounce container Cool Whip, thawed & divided
1Spread 3 Tablespoons of Cool Whip on the bottom of an 8-inch springform pan.
2Spray the ring with non-stick spray and place parchment paper on the sides. Lock the bottom and sides of the pan together.
3Cut 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.
4Fill in the bottom of the pan with more rolls laying flat to create a “crust”.
5Beat the cream cheese until creamy. Add the powdered sugar, and beat it again until it is smooth.
6Add 1 cup cherry pie filling to the mixture and beat it again until it is mixed together and the cherries are broken apart.
7Fold in 2 ½ cups of the Cool Whip gently.
8Spoon half of the mousse into the prepared pan and spread it out.
9Place 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.
10Spread the remaining mousse on top, and then place a layer of Swiss Rolls laying flat over the entire top.
11Spread 1 cup Cool Whip over the top of everything. Refrigerate a few hours or until set up.
12Swirl the remaining Cool Whip around the top of the cake. Fill the center with the remaining pie filling.
13Top every other swirl with the leftover Swiss Roll circles.