Soften cream cheese.
Mix in powdered sugar, vanilla and milk. Gently fold in Cool Whip.
In glass bowl, put some of the cake cubes.
Drizzle some of the Cool Whip mixture over cake.
Spoon pie filling over that.
Add another layer of cake, Cool Whip and cherries.
Keep making layers until all ingredients are used up, ending with cherries on top.
Store in refrigerator or make ahead of time and freeze.
This makes a lot!
our sponge cake and cut in half, cutting from side to
Beat egg whites and cream of tartar until stiff.
Add sugar and beat some more.
By hand, fold in crackers, vanilla and nuts. Spread in ungreased 13 x 9-inch pan.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool thoroughly.
Top with whipped cream or Cool Whip. Add cherries and chill thoroughly.
You may add your favorite topping.
ar with a plastic lid in hot, soapy water, rinse well
ottom half (without icing) in an 8-inch springform pan
In prepared slow cooker greased stoneware, mix together sugar, rice, cherries, almonds, lemon
Cream shortening and sugar. Add vanilla. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Beat often each addition. Go outside and get in snow; fold in snow.
Bake in greased and floured 8 inch square pan, at 350\u00b0F for 30 minutes or until pick inserted in center comes out clean.
Cool in pan.
Frost with favorite icing.
Soften cream cheese.
Mix with milk and sugar and slowly beat in Cool Whip and vanilla until mixed.
Cube cake or tear into small pieces and put in deep glass bowl in layers: 1) cream cheese mixture, 2) pieces of cake, and 3) cherries (spoon in juice along edges so that it runs down sides).
Continue layers, ending with cream cheese and cherries on top.
Refrigerate overnight.
ar or jars lying down in a large pan. Cover completely
lace the milk and vanilla in a heavy-bottomed pan. Bring
ooth dough. Wrap the dough in plastic wrap and chill for
easpoons Almond extract.
Fold in the Cool Whip.
Combine
mix the sugar and cornstarch in a medium saucepan. Gradually whisk
Mix Dream Whip.
Follow directions on box.
Set aside.
Peel brown off of angel food cake slowly.
Dip out small slices of white cake and layer in bottom of bowl, then put a layer of Dream Whip, then a layer of cherries.
Repeat until ingredients are gone.
Cook pasta in a large saucepan of boiling salted water according to package directions. Drain well; return to pan.
Meanwhile, heat oil in a large skillet on medium heat. Add garlic and saute, 30 seconds. Add shrimp and cook, tossing, 2-3 mins, until they turn pink.
Stir in snow peas and chili sauce. Cook, stirring, 1 min or until heated through.
Add shrimp mixture to pasta in pan. Season to taste and toss to combine. Sprinkle with sliced chili pepper and serve with green salad.
Marinate the thawed and drained cherries (where necessary) in Kirsch for 1 hour, at least.
Drain thoroughly and chop coarsely. Break up the chocolate-by-the-pound \"type\" chocolate, for truly luscious candy fudge, or use the widely available chocolate chips. Combine with the marshmallow cream and set aside.
ish pie plate for this recipe (mine is 10\"x 2
Mix softened cream cheese with confectioners sugar; then mix with whipped Dream Whip.
Put about 1/2 in bottom of cake pan. Cover well in broken pieces of cake.
Put rest of mixture on top and put can of cherries on top.
Chill for a couple of hours or overnight.
Pack cherries into a hot sterilized jar.
Note from the website: 'The cherries are roasted whole but can