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
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.
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.
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.
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.
00b0.
Prepare pie shell.
Spread half of cherry pie filling in
ilk, sour cream, pudding and pie filling (dry) and extract in
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.
Meanwhile, prepare pie crust squares and cherry pie filling.
Roll pie crust to
ixture over the ready-made pie crust.
Cover and chill
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.
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.
Mix together cream cheese and sugar. Add Cool Whip and mix well. Put mixture into pie crust and top with 21 oz. can cherry pie filling. May also use blueberries.
Mix the cream cheese with milk and sugar.
Beat until creamy. Spread in pie crust.
Top with 1 cup chopped pecans.
Mix package of Dream Whip as directed and spread on top of nuts.
Top with one can cherry pie filling.
Chill at least 5 hours.
mix cake as directed (decreasing the water& oil to above measure).
stir in 1 can cherry pie filling.
pour into greased& floured cake pan (batter will be a little thick).
spread evenly.
bake 350 deg (as directed) about 45-50min (til knife comes out clean when inserted into center).
cool completely.
in bowl, mix frosting& cream cheese til blended.
spread onto cooled cake.
top with maraschino cherries (as many as u like).
nd sides of a 9\" pie plate.
Chill about 1
In medium bowl combine condensed milk and lemon juice.
Blend thoroughly.
Fold in Cool Whip.
Add vanilla; mix well.
Place in pie crust.
Top with chilled cherry pie filling 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.