In mixing bowl, combine pie filling,sour cream, and coconut.
Use 2 tsps margarine to grease pyrex or glass baking pan, I use 8 X 11.
Pour in cobbler filling.
Preheat oven 375*.
In mixing bowl, combine flour, salt, sugar and milk. Make sure it is mixed well.
Pour and spoon over filling.
Bake 35 minutes.
Brush 2 tsps margarine on top of crust.
Bake about 7 more minutes.
Take out and cool to room temperature before serving. Serve with vanilla ice cream.
Spread pie filling into a greased 8-inch square baking dish.
Set aside icing from cinnamon rolls.
Arrange rolls around edge of baking dish.
Bake at 400\u00b0 for 15 minutes.
Cover and bake 10 minutes longer or until golden brown.
Spread icing over rolls.
Serve warm.
(Recipe courtesy: Taste of Home's Quick Cooking Magazine).
Spread the undrained pineapple in the bottom of a buttered 9 X 13 baking dish.
Sprinkle with sugar.
Cover with cherry pie filling.
Sprinkle cake mix evenly over the cherries.
Drizzle with melted butter.
Sprinkle with pecans.
Bake at 350 degrees for 1 hour.
Serve with vanilla ice cream.
Preheat oven to 375\u00b0F.
Spread cherry pie filling in a 8 x 8-inch square pan that has lightly been sprayed.
In a medium-size bowl, beat eggs.
Add milk, melted margarine, cinnamon, and nutmeg; mix well.
Pour over cherry pie filling.
In another medium size bowl, combine sugar and flour.
Add margarine; with fork stir until crumbly.
Add nuts and oats.
Sprinkle over cobbler mixture.
Bake 50 to 55 minutes or until set.
Cool.
Serve warm with ice cream or whipped topping.
Refrigerate leftovers.
Heat oven to 400\u00b0.
Combine cherry and peach filling in 13 x 9-inch baking pan.
Combine sugar and cinnamon in small bowl. Separate each biscuit into 2 sections; dip each section in margarine, then in sugar-cinnamon.
Arrange on top of filling. Bake 18 to 20 minutes, until golden brown.
Serve warm.
Bake time:
20 minutes.
Combine first 4 ingredients and crumble with pastry blender. Put half in bottom of 9 x 12 baking pan.
Cover with cherry pie filling. Sprinkle remaining crumbs on top and pat down.
Bake in 350\u00b0 oven until lightly brown and filling is bubbling, about 40 minutes.
Mom served this to many hungry students and I have used it many times.
Makes 16 to 18 servings.
Pour cherry pie filling in bottom of 9 x 13-inch baking dish. Crumble up and spread evenly on top of cherries the pound cake mix.
Pour melted margarine evenly over dry cake mix.
Gently spread and mix margarine with cake mix without mixing cherries. Cook in oven at 350\u00b0 for 45 minutes or until cake mixture is golden brown.
ell blended.
Pour the cherry pie filling in an even
Combine cherry pie filling, pineapple tidbits, allspice and 1 tablespoon honey. Put into 1 1/2-quart baking dish. Blend egg, sour cream and remaining 2 tablespoons honey. Stir in croutons. Spoon over cherry-pineapple mixture. Bake, uncovered, at 375\u00b0 for 30 minutes. If desired, top with ice cream.
side.
Stir together cherries, cherry pie filling, and 2 tablespoons
ugar, candies, cornstarch, water and cherry juice in a saucepan.
In a bowl, combine pie filling, peel, juice and nutmeg.
Pour into greased 10 x 6 x 2 pan.
Combine flour, sugar and salt.
Cut in butter with fork; stir egg mixture (egg beaten with vanilla) into flour mixture until moist and crumbly.
Sprinkle over cherry mixture and bake at 400\u00b0 for 25 minutes.
Serve with ice cream or topping.
Makes 6 servings.
Stir cherries and pineapple together.
In a separate bowl, mix cake mix, sugar and pecans.
Add on top of cherry mixture.
Pour melted butter on top.
Microwave 15 minutes on High.
If not done, stir and microwave an extra 2 or more minutes.
Serve with ice cream.
You may substitute cherries with apples.
In a 9 x 13 1/2-inch pan.
Spray with Pam.
Spread pineapple (undrained), then spread cherry pie filling over pineapple. Sprinkle cake mix over mixture in pan.
Sprinkle pecans on top of cake mix.
Melt margarine and pour over top of cake evenly.
Bake at 350\u00b0 for 25 to 30 minutes.
Do not overcook.
May be served cold or warm with ice cream.
Put pineapple and cherry pie filling in 8 x 10-inch pan.
Add 1 box yellow cake mix on top of pineapple-cherry mixture.
Top with pecans, coconut, and butter.
Bake at 350\u00b0 for 50 minutes.
Preheat oven to 325\u00b0F.
Spread the pie filling in the bottom of a lightly greased 9 x 13 inch cake pan.
Sprinkle the pie filling with the lemon juice.
In a bowl, mix remaining ingredients to a nice crumble.
Pour onto the top of the pie filling.
Bake at 325\u00b0F for 1 hour or until nicely golden brown.
Enjoy.
Mix together cherry, pineapple and sugar.
Pour into a greased baking pan.
Sprinkle cake mix over mixture.
Cover with butter. Bake at 350\u00b0 until brown.
Place in layers in a 9 x 13-inch pan the crushed pineapple, then the cherry pie filling and lastly, spread the cake mix over all.
Drizzle the melted butter over the cake mix.
Add just enough pineapple juice to moisten any dry spots.
Bake in a 350\u00b0 oven for 30 minutes.
Heat oven to 400\u00b0.
Combine cherry and peach fillings in a 13 x 9-inch pan.
Combine sugar and cinnamon in a small bowl. Separate each biscuit into two sections.
Dip each in margarine and then in sugar and cinnamon.
Arrange on top of filling.
Bake 18 to 20 minutes until golden brown.
Serve warm.
Makes 8 to 10 servings.
Bake time is 20 minutes.
Generously grease a 9 x 13-inch baking dish.
Layer the cherry pie filling and crushed pineapple on bottom of dish.
Pour dry cake mix right out of box over the fruit filling.
Melt butter and pour over the cake mix.
Sprinkle pecans over the top.
Bake at 350\u00b0 for 45 minutes.