SLOW-COOKER SPUMONI CAKE

3 cups cold low-fat milk

1 pkg (3.4-oz) instant pistachio pudding mix

1 (2-layer size) white cake mix

1/4 cup chopped maraschino cherries

1 cup white baking chips

1 cup semisweet chocolate chips

1 cup pistachio nuts, chopped

In a large bowl, whip the milk and pudding mix together for 2 minutes; pour into greased slow cooker.

Prepare the cake mix according to the package directions and stir in the cherries. Pour into the slow cooker.

Place lid on cooker and cook on low setting approximately 4 hours or until the edges are golden brown. Remove the cooker's insert and sprinkle the chips over the cake. Allow to stand, uncovered 10 minutes. Sprinkle the nuts over the chips before serving.

Yield: 10 servings

recipe and photo quick&easy magazine