Press into bottom of cake/pie pan to make the crust
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).
Stir together pie filling, cherries, and 2 TBS
nd let cool.
Spread cherry pie filling over top.
Spread
fight!
Add the canned cherry pie mix and fresh sour cherries
Line a 9\" pie plate with 1st unbaked pie crust, bottom side floured.
Combine cherry pie filling and pitted cherries in a bowl, then add in the almond extract and cinnamon. Add more or less of each to your own taste. Pour into pie crust. Make designs in 2nd pie crust before covering the filled crust. Crimp edges tightly. Cover crust edges lightly with tinfoil. Place pie plate on top of a cookie sheet to catch drips. Bake at 400 degrees for 40 minutes, or until pie has browned. Let cool before serving to allow filling to set.
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch
place the morello cherries and cherry pie filling in a bowl. Gently
Beat cheese and sugar until creamy.
Blend in Cool Whip.
Pour into pie shell.
Top with cherry pie filling.
Chill at least 3 hours.
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.
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.
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.
ound cake pans. Place the cherry pie filling into the container of
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.
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.
Mix together cherry pie filling and pineapple. Spread to cover bottom of baking dish.
Sprinkle cake mix.
Dot with margarine. Bake at 350\u00b0 until golden brown.
Use a greased 9 x 13-inch pan.
Spread marshmallows on bottom of pan.
Prepare cake mix according to box directions.
Spread batter over marshmallows.
Sprinkle the dry jello powder over batter.
Spoon canned cherry pie filling over.
Drizzle water over, but do not stir.
Carefully place cake in a 350\u00b0 oven.
Bake 75 to 80 minutes or until done (until toothpick comes out clean). Let cool at least 30 minutes in pan.
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.
Preheat oven to 350\u00b0.
Pour the cherry pie filling into an ungreased 9 x 13-inch glass dish.
Spread evenly on bottom.
Then sprinkle cake mix over the pie filling.
Do not pat down.
Melt margarine.
Pour evenly over cake mix.
Bake 45 minutes or until a toothpick comes out clean.