Low-Fat Cherry Chip Cake

1. 1

   Mix cherry Jell-O with 1 cup boiling water; set aside.

2. 2

   Mix egg whites, 1/3 cup water and drained pineapple (save juice).

3. 3

   Mix with cherry chip cake mix and bake in a 9 x 13-inch pan (lightly greased) at 350u00b0 for 35 minutes or until done.

4. 4

   Let cool and take a toothpick and punch holes all over the top; pour saved pineapple juice all over the top and let soak about 5 minutes.

5. 5

   Cover with whipped topping and spread evenly the pie filling over whipped topping.

6. 6

   Refrigerate and serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.