Cherry rum flan

8 servings

Ingredients

Quantity Ingredient
Serves 8-10
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2 packs (250gram each) white cake mix
2 eaches Eggs, beaten
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14 ounces Pitted cherries, drained
2 tablespoons Rum
⅔ cup Unwhipped Nutriwhip (whipped topping liquid)
2 eaches Eggs
2 teaspoons Cornstarch

Directions

PREP TIME: 20 MINUTES

COOK TIME: 1 HOUR, 10 MINUTE

CRUST: In large bowl with fork, stir together cake mix and eggs until mixture is crumbly. With floured fingers, press mixture over base and 1 inch up sides of 10 inch springform pan. FILLING: Arrange cherries over crust and sprinkle with rum. In chilled bowl, with electric mixer, beat Nutriwhip, eggs and cornstarch at high speed for 1-2 minutes, or until smooth and thickened. Pour over cherries to cover completely. Bake in 400F oven for 10 minutes. Redue heat to 300F and bake for 1 hour, until golden brown. Let cool to room temperature in pan. Release sides of pan, serve cut into wedges.

Origin: Nutriwhip Recipe Booklet. Shared by: Sharon Stevens, Oct/94.

Submitted By SHARON STEVENS On 10-23-94

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