Let cream cheese stand at room temperature until softened. Beat until fluffy.
Gradually add sweetened condensed milk.
Stir thoroughly until mixed.
Add lemon juice and vanilla.
Stir until well mixed.
Turn mixture into baked crust.
Chill 2 to 3 hours in refrigerator (do not freeze).
Before serving, garnish top of pie with cherry pie filling.
Spread softened cream cheese evenly in bottom of baked pie shell.
Cook chocolate pudding according to package directions and pour on top of cream cheese.
Allow pudding to cool.
Completely top with cherry pie filling.
Garnish with Cool Whip.
Serves 6 to 8.
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch
Cream first three ingredients.
Fold into whipped cream.
Pour into baked pie shell.
Top with prepared cherry pie filling.
Chill several hours before serving.
In a large saucepan, bring to a boil the cherry pie filling, pineapple with its juice, cornstarch, sugar and food coloring. Cook until thick.
Remove from heat; add the dry gelatin.
Mix well.
Cool to lukewarm or cooler.
Place in baked pie shell. Chill.
place the morello cherries and cherry pie filling in a bowl. Gently
Combine cream cheese, sugar and vanilla.
Whip cream in separate bowl, then mix with mixture.
Pour into baked pie shell. Spoon cherry pie filling on top.
Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.
xture over the ready-made pie crust.
Cover and chill
Cream cheese should be close to room temperature.
Blend milk, lemon juice and vanilla with cream cheese and pour into pie crust. Chill about 2 hours.
Then pour cherry pie filling on top.
Chill one more hour.
Keep refrigerated.
Cream together the cream cheese, sugar and milk.
Spread mixture over crust.
Spread Cool Whip over top.
Top with cherry pie filling.
Cream cheese, powdered sugar and vanilla together.
Whip cream and fold in carefully.
Pour into shell.
Spread evenly.
Cover with cherry pie filling.
Chill thoroughly.
Preheat oven to 325.
Do NOT stir at any time.
Pour cherry pie filling into 9 x 13 pan.
Spread pineapple with juice over cherry filling.
Do not stir.
Sprinkle cake mix over pineapple.
Sprinkle coconut over cake mix.
Sprinkle nuts over coconut.
Pour melted butter over all.
Bake 40 minutes or until top is golden brown.
Beat together oil, eggs and vanilla.
Sift dry ingredients together and add to egg mixture.
Stir in cherry pie filling and nuts by hand.
Pour into 2 greased and floured loaf pans.
Bake at 350\u00b0 for 50 minutes to 1 hour.
Cream the cream cheese, powdered sugar and vanilla together. Whip the cream and fold in carefully.
Pour into pastry shell and spread evenly; cover with prepared cherry pie filling.
Chill thoroughly before serving.
Use almond extract in the cherry pie filling to impart flavor.
Soften the cream cheese; add the condensed milk and mix well. Add the lemon juice and vanilla; mix until smooth.
Fill the pie shell with the filling; cover the top with cherry pie filling. Refrigerate until ready to serve.
In saucepan combine cherry pie filling, sugar, pineapple and cornstarch.
Cook until thick.
Remove from heat.
Add jello, stirring to blend.
Allow to cool.
Add bananas and nuts.
Pour into crust and top with whipped cream.
Cream the cream cheese and powdered sugar until smooth.
Whip cream and add vanilla; fold with other mixture.
Put into a baked pie shell.
Top with cherry pie filling.
Chill.
Mix cream cheese, sugar and vanilla and fold in Cool Whip. Put mixture into cooled crusts.
Place layer of cherry pie filling on top.
Chill and serve with garnish of Cool Whip.
Mix together first 2 ingredients until fluffy.
Add whipped cream.
Pour into baked crust and put cherry pie filling on top.