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.
Dissolve jello with 1 cup boiling water.
When cool, add cherry pie filling and let set in refrigerator for about 2 hours.
Combine cake mix, eggs and oil. Add cherry pie filling. Pour into sprayed 9 x 12-inch pan.
Combine in a large bowl the flour, sugar, oil, eggs, vanilla, baking soda and cinnamon; mix well.
Stir in cherry pie filling, chocolate chips and nuts.
Pour into greased and floured Bundt pan.
Bake for 1 hour at 350\u00b0.
Mix chocolate cake mix, oil and eggs with electric mixer until blended.
Add cherry pie filling and mix with electric mixer just until blended, so it breaks up the cherries some.
Pour into a greased and floured 9 x 13 pan.
Bake in 350\u00b0 oven for 25 to 30 minutes.
This is a dense, moist cake.
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.
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch, and
Brown pork chops quickly in a little fat in a heavy skillet. Sprinkle with salt and pepper.
In slow cooker stir together half of the can of cherry pie filling, lemon juice, mace, and bouillon granules.Mix well.
Place pork chops on top of mixture.
Cover and cook on LOW for 6 to 7 hours.
Warm the other half of cherry pie filling and pass in sauce dish when serving chops.
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.
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.
b>pie shell.
Spread half of cherry pie filling in bottom; set rest of filling
Crumb Topping: Mix flour, sugar, brown sugar, and salt.
Cut in butter until the topping resembles corn meal.
Set topping aside.
Preheat oven to 450 degrees.
Spread pizza dough on greased 12 inch pizza pan and prick with a fork 8- 10 times.
Bake crust for 5 minutes.
Remove pizza dough from oven and spread with cherry pie filling.
Sprinkle with crumb topping Bake for an additional 20- 25 minutes or until crust is golden brown.
Beat together cream cheese and sugar until creamy.
Blend in Cool Whip. Pour int graham cracker crust.
Top with cherry pie filling (1 can cherry pie filling tops both pies).
Chill at least 3 hours before serving.
ilk, sour cream, pudding and pie filling (dry) and extract in small
Place 1/2 can of blueberry pie filling in bottom of each pie shell.
In medium bowl, combine cream cheese and sugar.
Mix until smooth.
Stir in Cool Whip; mix well.
Place 1/4 of mixture on blueberry pie filling in each pie.
Top with remaining blueberry pie filing, then remaining cheese mixture.
Top each pie with 1/2 can cherry pie filling.
Place in freezer for 6 hours. Thaw for 1/2 hour before serving.
Start oven at 425\u00b0.
Spread 1/2 cherry pie filling over the bottom of crust; save remaining filling.
Bake for 15 minutes until pastry is golden brown.
Beat cream cheese and sugar until smooth.
Add eggs and vanilla and beat.
Pour cheese mixture over hot cherry pie filling.
Reduce heat to 350\u00b0.
Continue baking 25 to 30 minutes.
Before serving, spoon sour cream around rim and spoon the rest of the cherry filling in the center.
Meanwhile, prepare pie crust squares and cherry pie filling.
Roll pie crust to 1
Combine sugar, cornstarch, frozen dark cherries and vanilla in large bowl. Allow cherries to thaw and stir.
Line pie plate with pastry.
Distribute sliced almonds evenly on top of the crust.
Pour can of pie filling on top of almonds.
Next pour dark cherry mixture on top of filling.
Cover with second pastry.
Poke small slits on top crust.
Bake at 350 until crust is golden brown.
Mix powdered sugar and milk to create a glaze.
Distrubute over top and you are done.
Soften cream cheese at room temperature.
Mix cream cheese, canned milk, lemon juice and vanilla all together.
Pour into a graham cracker pie shell.
Chill 1 hour.
Pour 1 can cherry pie filling over chilled pie.
Spread evenly and serve.
Prepare bottom pie shell. Sprinkle almonds and lemon rind over bottom crust.
FILLING:
Combine cherry pie filling with lemon juice and almond extract; spoon into pie shell.
Cover with top crust; seal and flute edge. Cut steam vents on top. Place on baking sheet.
Bake at 435F for 15 minutes. Reduce heat to 350F and bake for 25 minutes or until bubbling and browned.
HINT: For a glazed crust, mix 1 egg and 1 tablespoons milk. Brush over top crust before baking.