You will need:
- Heavy Whipping Cream
- Powdered Sugar
- Milk
- Two packages of Jello brand Chocolate Pudding
- One package of Strawberry Cake Mix
- Two jars of Maraschino Cherries
- Grenadine
- Rum
- Eggs
- Oil (vegetable/olive/grape)
- Large bag of Pistachios
- 9 in x 13 in Cake Pan
- Wooden Spoon
- Electric Mixer or Blender that can whip
This recipe is made in many stages, so start in the morning if you want it for dinner. For less stress, I just made half one night, let it set in the fridge and finished it off the next day.
Put in mixing bowl the amount of eggs and oil required for the cake. Then put two tablespoons of grenadine in your measuring cup. Fill the cup to amount of water the mix calls for and mix it in with the eggs and oil.

Mix the dry cake mix into the wet ingredients, only enough to get all the powder wet. DO NOT OVER MIX. Then gently stir in the chopped cherries.
Cook cake in the 9 x 13 pan according to the directions on the box. When it is done, set in on a cooling rack to cool a little. It need not reach room temperature.
After 30 minutes poke holes in long rows all over the cake with the back of the wooden spoon.


When the pudding is set, you can place halved cherries across the pudding if you really like a lot of cherry flavor.


This recipe makes a huge desert. My family ate it for desert three days in a row and each had a treat on one day. That makes 16 servings total, and for me, the servings were a little big. But oh, it was so yummy. I will be tweaking the recipe just a little next time. If it comes out better or at least just as good. I will share that info.
