Fold marshmallows into whipped cream and pour into graham cracker crust.
Place cherry pie filling on top of mixture. Cover with foil and refrigerate at least 8 hours.
Overnight is best.
Double recipe in a 9 x 13-inch pan.
Tear the angel food cake into 1-inch cubes (into a large bowl).
With your fingers, tear the cream cheese into small pieces (into the same bowl).
Add the Cool Whip.
Toss \"gently\", you don't want to break up the angel food cake too much but still tastes great if you do.
Turn cake mixture into a 13x9-inch casserole dish and top with the cherry pie filling.
Refrigerate until ready to eat.
Servings are approximate.
Original recipe called for 1 can of topping but I always use 2.
heese mixture.
Top with cherry pie filling now OR, you
Preheat oven to 375*.
Spoon pie filling into a 9-inch square baking dish.
Combine flour, oats, brown sugar and cocoa powder in a medium bowl; mix well. Cut in butter with a pastry blender until coarse crumbs form.
Sprinkle flour mixture over pie filling. Sprinkle with chocolate chunks.
Bake crisp until filling is bubbly, about 40 minutes.
Cool slightly on a wire rack and serve warm.
lended.
Drizzle over warm dessert.
Cut into 24 rectangles
Line a 13 x 9-inch pan with angel food slices 3/4-inch thick. Pour the 2 cans cherry or blueberry filling over the sliced angel food cake.
Mix lemon pudding and milk until thick.
Fold in sour cream; pour this over the pie filling, spreading it out so it is covered.
Top with Cool Whip.
Refrigerate overnight.
he crust.
Top with cherry pie filling and the remaining
Set oven at 350\u00b0.
Pour cherry pie filling in the bottom of an 8 or 9-inch square baking pan.
Sprinkle dry cake mix over the top.
Drizzle with melted butter.
Bake 40 to 45 minutes until golden brown or when top is crisp.
nd bubbly. Stir in the cherry pie filling and almond extract
Blend all ingredients and chill.
May be served as a sweet salad or put in a graham cracker crust for a dessert.
Drain cherries, reserving syrup.
Add water to syrup to make 1 cup and bring to a boil.
Dissolve jello in measure liquid.
Add cola and chill until slightly thickened.
Add cherries and pour into individual dessert dishes.
Chill until firm, about 3 hours. Garnish with whipped topping, if desired.
Place half of cake pieces in a 9 x 9 x 2-inch pan.
Reserve 1/3 cup cherry pie filling and spread remainder over cake cubes in pan.
Top with remaining cake cubes.
Combine pudding mix, milk and sour cream; beat until smooth and spoon over cake cube layer. Chill for five hours or overnight.
Cut in squares and garnish with reserved cherry pie filling.
Put pie filling in 9 X 9 baking dish.
Mix other ingredients to form crumbly mixture.
Sprinkle over cherry pie filling.
Bake at 400 for 25 minutes or until top is crisp and golden brown.
Butter baking pan.
Arrange cherry pie filling in bottom of pan.
Drizzle with lemon juice.
In a bowl, mix flour, sugar and cinnamon.
With a fork, blend in the egg to make a crumbly mixture.
Sprinkle the mixture over the cherries.
Drizzle with melted butter.
Bake at 375\u00b0 for 35 to 40 minutes or until top is crisp and cherries are bubbly.
Serve warm or cooled with vanilla ice cream.
elted.
Add in the cherry pie filling; stir to combine
Preheat oven to 375 degrees. In a large bowl, gently toss first 5 ingredients together. Place in a greased casserole dish or 8 inch square pan.
In another bowl, mix the rest of the ingredients, using a pastry blender or fork. The mixture should resemble course crumbs. Spread mixture over pie filling. Bake for 30 minutes or until brown.
Serve warm with vanilla ice cream. You can substitute canned cherry pie for the homemade cherry filling if you want to, but why?
Put 4 cups of angel food cake in a 9 x 9 x 2-inch pan.
Spoon cherry pie filling over cake.
Place 4 cups of angel food cake on top.
Combine the pudding mix, milk and sour cream.
Beat together and spoon over cake.
Melt butter.
Stir in butter flavoring.
Crush graham crackers into fine crumbs.
Mix crumbs with melted butter.
Press into an 8 x 8-inch pan.
Mix softened (room temperature) cream cheese and powdered sugar.
Fold in whipped topping.
Spread over graham cracker layer.
Top with cherry pie filling 1 hour before serving. Refrigerate to chill pie filling.
Grease 9 x 13-inch pan; pour in 1 can cherry pie filling.
Add crushed pineapple and juice.
Sprinkle on top 1 box cake mix.
Top with layer of chopped nuts and layer of coconut flakes.
Bake 45 minutes at 350\u00b0.
Put layer of cherry pie filling in a 9 x 13-inch pan.
Next, add crushed pineapple, drained.
Next, add white or yellow cake mix (dry).
Next, add chopped pecans.
Next, add melted oleo. Bake approximately 1 hour at 300\u00b0.