at least 45 minutes.
Filling:
Preheat oven to 375
br>Make the cherry filling: (Since it's not cherry season, I'm
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).
Place dry ingredients into a bowl and mix together.
In another bowl, mix the wet ingredients together and stir into the flour mixture.
Mix just until all dry ingredients are incorporated.
Fold in the cherry filling and almonds.
Spoon into 12 greased muffin cups.
Bake at 350\u00b0 for 20 minutes until golden brown.
Note: I would imagine that any fruit pie filling would work very well with this recipe.
In medium bowl, beat cream cheese until light and fluffy.
Add sweetened condensed milk; blend thoroughly.
Stir in lemon juice and vanilla.
Pour into crust.
Chill 3 hours or until set.
Top with pie filling.
Keep refrigerated.
ompletely.
To make cherry filling, cook cherry pie filling over medium heat in
25 degrees.
For Sour Cherry Filling, combine brown and white sugars
Cut cake into 1/4-inch slices.
Arrange half the slices on bottom of 13 x 9-inch baking dish.
In large mixing bowl, combine sweetened condensed milk, water and extract and mix well.
Add pudding mix; beat well.
Chill 5 minutes.
Fold in whipped cream. Spread half the cream mixture over the cake slices; top evenly with one can cherry filling.
Top with remaining cake slices, cream mixture and cherry filling.
Chill 4 hours or until set. Cut into squares to serve.
Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13 x 9-inch baking dish.
In large mixer bowl, combine sweetened condensed milk, water and extract; mix well.
Add pudding mix; beat well.
Chill 5 minutes.
Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with 1 can cherry filling.
Top with remaining cake slices, cream mixture and cherry filling.
Chill 4 hours or until set.
Cut into squares to serve.
Refrigerate leftovers.
Makes 12 to 16 servings.
Place cake cubes in large bowl.
In medium bowl, combine sugar and cream cheese; beat until blended.
Reserve 2 tablespoons whipped topping.
Fold remaining topping into cheese mixture, then stir with pecans into cake cubes; mix well.
Spoon cake mixture into a pretty glass or crystal bowl.
Spread cherry filling evenly over top.
Or, if desired, layer half the cake mixture and cherry filling; repeat layers.
Cover and refrigerate at least 3 hours. Garnish with reserved whipped topping.
Yields 8 to 10 servings.
Do not mix ingredients.
In square pan (10-inch), spread pineapple and juice over bottom of pan.
Spread cake mix evenly over pineapple.
Spread cherry filling over cake mix.
Sprinkle coconut over cherry filling.
Sprinkle walnuts over coconut.
Cut butter into cubes and place over walnuts, about 1/2 inch apart. Bake at 350\u00b0 for 1/2 hour.
Filling: Combine the sugar, candies, cornstarch, water and cherry juice in a saucepan
Mix together all ingredients except cherry filling.
Pour into pie shell and chill until firm, then spread filling on top.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon brand and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with cherry filling before serving. Refrigerate leftovers.
Cream sugar and
cream
cheese until fluffy; set aside. Beat Dream Whip, then
add to cream cheese mixture.
Pour into graham cracker crust, top with cherry filling; last add pecans which have been broken
into
pieces.
This
will
keep in the refrigerator for several days.
In saucepan over medium heat, melt chocolate with condensed milk and salt.
Cook and stir rapidly until very thick and bubbly, 5 to 8 minutes.
Add water and egg yolks; cook and stir rapidly until thickens again.
Remove from heat; add extract.
Cool 15 minutes.
Chill thoroughly, about 30 minutes.
Stir.
Fold in whipped cream.
Spoon into crust.
Chill 1 hour.
Top with cherry filling.
Refrigerate.
Sift flour, salt, soda and powder.
In large bowl, mix cherry filling, sugar, oil, eggs and milk.
Add to dry ingredients and mix until blended.
Add nuts.
Bake at 350\u00b0
for 60 to 70 minutes in 2 (9 x 5 x 3-inch) loaf pans.
Mix cream cheese and sugar.
Make 1 envelope Dream Whip and beat into sugar and cream cheese.
Place in crust.
Top with second envelope of Dream Whip, then top with cherry filling. Refrigerate 3 hours.
enters with scant teaspoon Solo cherry filling.
Bake at 400\u00b0