n each cup of the cheesecake pan. Lightly grease the pans
Whip Dream Whip.
Add cream cheese.
Mix thoroughly together. Put over graham cracker crust.
Put cherry pie filling on top. Refrigerate at least 2 hours.
Use a 9 x 13-inch pan for this recipe.
Mix vanilla pudding as instructions on the box. Add sour cream. Pinch cake in pieces and put in a large bowl.
Pour pudding and sour cream mix over the cake. Spoon cherry pie filling over the top and refrigerate.
(Children would love making this recipe.)
Simply sprinkle graham crackers on bottom of pan.
Mix cream cheese and Eagle Brand together. Spread over graham crackers.
Put cherry pie filling on top.
Refrigerate.
Ready to eat 2 hours later.
Mix the graham crackers and margarine together and press into a 13 x9 pyrex dish. (To crush the crackers, you could place them all in a ziploc bag and use a rolling pin. Then add the margarine right to the bag and pour the mixed contents into the dish).
Blend the sugar, eggs, vanilla, and cream cheese. Pour the mixture into the graham cracker crust.
Bake 15 minutes at 350 degrees.
Cool and spread the cherry pie filling over cheese mixture. (opt).
Chill 24 hours (opt).
oom temperature.
Spoon cherry pie filling over cheesecake.
Cover and
Cheesecake:
Combine 1st 3 ingredients;
oom temperature.
Spoon cherry filling over cheesecake.
Cover and chill
mix cherry pie filling and strawberries in medium bowl. Cut cheesecake into
n saucepan.
Stir in cherry juice. Simmer over medium heat
Mix graham cracker crumbs and melted margarine to make crust. Press into a 9 x 12-inch pan.
Bake 10 minutes at 350\u00b0, then allow crust to cool.
Mix powdered sugar, milk and cream cheese in small bowl.
Beat with mixer until creamy and smooth.
Spread over cooled crust.
Sprinkle pecans on top and refrigerate for 30 minutes.
Mix package of whipped topping and spread over nuts. Top with one can of cherry pie filling.
Your pie is ready to live up to its name, a real delight.
hen spread evenly with the cherry pie filling.
Beat the
r food processor container, puree cherry pie fillng until smooth.
Mix Jell-O and water together and 1 cup pineapple juice. Add pineapple and cherry pie filling. Mix together.
Pour into 13 x 9 baking dish. Refrigerate overnight.
Mix pudding and milk together.
Mix pudding and Cool Whip together; pour onto Jell-O. Refrigerate.
ver cream cheese.
Put cherry pie filling over whipped cream
n bottom of pan. Puree cherry pie filling, add orange rind
Pour cherry filling in bottom of casserole dish.
Sprinkle cake mix on top.
Pour melted butter next.
Top with pecans.
Bake at 350\u00b0 for 1 hour.
inutes.
Remove and spread cherry pie filling over the top
Mix flour, pecans and margarine.
Pat in a 9 x 13-inch baking dish.
Bake at 350\u00b0 for approximately 20 minutes or until golden brown.
Remove from oven and cool.
Combine cream cheese and powdered sugar.
Fold in Cool Whip and/or whipping cream as desired.
Spread over cooled crust.
Add one can cherry topping/filling.
Top with whipping cream or Cool Whip as desired.
Mix graham cracker crumbs and butter. Press into bottom of a 9 x 13 pan. Beat together cream cheese, milk, powdered sugar, pecans and Cool Whip; mix well. Spread on top of crust. Refrigerate until it sets, then spread on cherry pie filling.