Prepare Dream Whip as directed.
Soften cream cheese; beat with 1/2 cup sugar until smooth.
Blend prepared Dream Whip into cheese mixture.
Spoon into unbaked 9-inch graham cracker crumb crust.
Chill 3 hours or more.
Top with 1 cup of canned cherry pie filling.
Soften gelatin in cold water. Heat milk, stir in gelatin. Beat until gelatin melts, set aside.
Beat cream cheese with powdered sugar until smooth. Add gelatin mixture. Beat until well blended.
Prepare dream whip as directed. Mix well. Fold into cream cheese mixture. Place in serving bowl. Top with canned cherry pie filling. Refrigerate until completely chilled (at least 2 hours).
nd let cool.
Spread cherry pie filling over top.
Spread
fight!
Add the canned cherry pie mix and fresh sour cherries
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch
place the morello cherries and cherry pie filling in a bowl. Gently
Beat cheese and sugar until creamy.
Blend in Cool Whip.
Pour into pie shell.
Top with cherry pie filling.
Chill at least 3 hours.
Press into bottom of cake/pie pan to make the crust
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.
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.
Beat together softened cream cheese and 1/2 cup sugar.
Blend in Cool Whip.
Pour into 9-inch graham cracker crust.
Top with canned cherry pie filling.
Chill 3 hours before serving.
ound cake pans. Place the cherry pie filling into the container of
Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.
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.
Use a greased 9 x 13-inch pan.
Spread marshmallows on bottom of pan.
Prepare cake mix according to box directions.
Spread batter over marshmallows.
Sprinkle the dry jello powder over batter.
Spoon canned cherry pie filling over.
Drizzle water over, but do not stir.
Carefully place cake in a 350\u00b0 oven.
Bake 75 to 80 minutes or until done (until toothpick comes out clean). Let cool at least 30 minutes in pan.
Prepare Dream Whip as directed.
Soften cream cheese, beat with powdered sugar.
Blend prepared Dream Whip into cheese mixture.
Spoon into 2 unbaked graham cracker crumb crusts. Chill 2 hours or more.
Top with canned cherry pie filling.
Place a small amount of butter or margarine in a skillet to melt.
Place tortilla in the skillet to soften, just a few seconds.
Place on a plate.
Spoon cherry pie filling onto the tortilla.
Roll.
Place several in a baking dish.
Sprinkle with powdered sugar.
Cover with foil.
Bake at 350\u00b0 for 10 to 15 minutes.
(Can be warmed in the microwave.)
Place canned cherry pie filling in bottom of cake pan.
Pour this over cake mix and bake at 350\u00b0.
When done, invert on a platter immediately.
Mix cream cheese, eggs, sugar and vanilla.
Beat well with a beater.
Put 1 vanilla wafer in bottom of cupcake papers.
Fill 2/3 full with cream cheese mixture.
Bake at 350\u00b0 for 15 minutes. Cool.
Place 1 tablespoon cherry pie filling on top of cheesecake.
Refrigerate.