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).
tablespoon flour.
Add cherry juice and cook 1 minute
fight!
Add the canned cherry pie mix and fresh sour
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.
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
nd let cool.
Spread cherry pie filling over top.
inutes.
Optional: top with canned cherry pie filling (or other topping
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.
ound cake pans. Place the cherry pie filling into the container
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.
Beat cheese and sugar until creamy.
Blend in Cool Whip.
Pour into pie shell.
Top with cherry pie filling.
Chill at least 3 hours.
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.
Remove from oven; spoon cherry filling over top of each
Place a small amount of butter or margarine in a skillet to melt.
Place tortilla in the skillet to soften, just a few seconds.
Place on a plate.
Spoon cherry pie filling onto the tortilla.
Roll.
Place several in a baking dish.
Sprinkle with powdered sugar.
Cover with foil.
Bake at 350\u00b0 for 10 to 15 minutes.
(Can be warmed in the microwave.)
Place canned cherry pie filling in bottom of cake pan.
Pour this over cake mix and bake at 350\u00b0.
When done, invert on a platter immediately.
Mix cream cheese, eggs, sugar and vanilla.
Beat well with a beater.
Put 1 vanilla wafer in bottom of cupcake papers.
Fill 2/3 full with cream cheese mixture.
Bake at 350\u00b0 for 15 minutes. Cool.
Place 1 tablespoon cherry pie filling on top of cheesecake.
Refrigerate.
Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
Let cool.
Meanwhile, beat cream cheese and sugar.
Add vanilla and one egg at a time, beating well.
Pour into crust.
Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
Chill overnight in fridge and top with canned cherry pie filling.
nd bake according to recipe directions.
Cherry Pie Filling:
In
Drain pineapple, peaches and apricots well. Combine with cherry pie filling sugar and juice. Bake in a 7x11 for a thicker casserole or a 9x13 for a thinner casserole. Top with walnuts or other nuts. Bake 350 degrees for 1 hour.
Top with toasted coconuts, if desired.