Fold marshmallows into whipped cream and pour into graham cracker crust.
Place cherry pie filling on top of mixture. Cover with foil and refrigerate at least 8 hours.
Overnight is best.
Double recipe in a 9 x 13-inch pan.
flour and salt. Stir in cherry liquid and bring to a
alve cherries; reserve juice for Cherry Glaze.
In a large
Mix crushed graham crackers and butter in a bowl; press mixture into a 9x11-inch dish.
Beat milk and whipped topping mix in a bowl until fluffy.
Beat cream cheese and sugar in a separate bowl until fully incorporated; stir into whipped topping mixture until smooth. Spread mixture onto the graham cracker crust. Refrigerate until set, 1 to 2 hours. Top with cherry pie filling.
CRUST: Mix together graham cracker crumbs, sugar and melted butter.
Press into bottom of 8\"x8\" pan.
Bake at 375 degrees for 10 minutes; then cool.
FILLING: Cream cheese and vanilla together until light.
Add whipped topping and milk and beat until well mixed.
Pour into pan and chill.
Spread cherry pie filling over cheese layer and chill well.
Blend sugar, flour and salt in a medium saucepan.
Blend in cherry juice and red food coloring.
Add cherries; cook and stir over medium heat until mixture has boiled 1 minute.
Remove from heat; stir in butter and almond extract.
Set aside to cool while you mix pie crust.
Pour into pastry lined 9-inch pie plate. Cover with top crust, seal and flute edge.
Cut slits for escape of steam.
Bake at 400\u00b0 for 30 minutes until desired brownness. Serves 8.
Preheat the oven to 200\u00b0C/400\u00b0F.
Grease a baking tin or tian with a little butter; size about 6\" x 9\" or 12\" long for an oval dish.
In a food processor, blend together all the clafoutis batter ingredients, except the cherries.
Pour the clafoutis batter into the greased tin or tian.
Scatter the cherries into the top of the clafoutis batter.
Bake in the oven for about 30 to 45 minutes or until risen and firm to the touch and golden brown.
Serve warm with creme fraiche or cream.
val ovenproof dish. Arrange the cherry tomatoes in the dish and
asil and cheese.
Arrange cherry tomatoes over the bottom of
issolve.
Cut each washed cherry slightly to open, leave in
br>Add the brown sugar, cherry preserves, and ground pepper and
Preheat oven to 350 degrees.
Melt butter in casserole dish (or the dish you use to bake the cobbler).
In a separate bowl, mix together the milk, flour, and sugar.
Pour the mixture into the dish with the butter, don't stir.
Then add the pie filling again, not stirring, but do take a fork and move the filling around, just to disperse the mixture.
Bake for 1 hour.
nto squares.
Garnish with cherry halves and slivered almonds pressed
until dry.
For this recipe, I gave the figure of
Take 1 1/2 times the crumb recipe for best results.
Sift first 4 ingredients in bowl.
Cut in butter until crumbly.
Add egg; mix with fork.
Press half of crumb mixture into greased pan. Spoon cherry pie filling over first layer.
Top with remaining crumbs.
Serve warm topped with whipped cream, cold milk or ice cream.
ith a little whipped cream (recipe follows) or cinnamon on top
Use a loaf-style pan. Glass is best, but metal works, too.
In the pan, mix jello with 1 cup boiling water until jello is completely dissolved.
Mix in 1 cup cold water.
Stir in the cherry pie filling.
Refrigerate until firm.
Cherries will settle on top.
Add a dollop of cool whip to each serving, if desired.
owl (an electric mixer works best), beat cream cheese and mascarpone
ARGE mug.
Multiply the recipe for the number of people
lot and then place a cherry into the bottom of each