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.
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.
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).
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 with mixer the Cool Whip, pudding mix and milk.
Line pan with graham crackers (9 x 13-inch Pyrex dish).
Pour half of mixture over crackers.
Add another layer of crackers over mixture.
Add rest of mixture, then add a can of cherry pie filling on top.
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.
omes out clean, then the filling is set and cooked.
br>For the filling, place the morello cherries and cherry pie filling in a
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch, and
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.
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.
Beat cheese and sugar until creamy.
Blend in Cool Whip.
Pour into pie shell.
Top with cherry pie filling.
Chill at least 3 hours.
ound cake pans. Place the cherry pie filling into the container of a
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.
Press into bottom of cake/pie pan to make the crust
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.
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.
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.