Use large rectangular (approximately 9 x 13-inch) glass pan that has been sprayed with Pam.
Mix cherry pie filling and crushed pineapple together.
Pour into pan.
Pour dry cake mix evenly over fruit.
Pat down lightly.
Pour pecans over top.
Pour melted butter evenly over cake and fruit mixture.
Bake at 350\u00b0 for 45 to 50 minutes.
Watch and don't let nuts get too brown.
rust.
Top with the cherry pie filling.
Chill at
Cool completely.
To assemble dessert, place one cake layer on
Dissolve jello in 1 cup hot water; add 3/4 cup cold water. Dissolve well; add pineapple and pie filling.
Chill in long dish; cut in squares.
Can be used as salad or dessert.
Thaw Cool Whip.
Put in large bowl add all other ingredients and mix well.
Pour into 9 x 13-inch dish and freeze.
Remove from freezer and partially thaw before serving.
Can be used as a salad with meal or as a light dessert.
Mix well.
Fold in a large container.
Use as salad or dessert.
Can be frozen.
Refrigerate for a day, then dip it out in serving size scoops and freeze.
Take it out of the freezer; let it thaw about 1 hour.
Beat egg whites until frothy; add cream of tartar and beat until stiff peaks form.
Fold in crackers, sugar and nuts.
Put into ungreased oblong baking dish and bake 20 minutes.
Let cool thoroughly.
Top with Dream Whip (mix according to directions on envelope).
Then top with cherries.
Let chill for 5 hours before serving.
Great dessert to make day before you need it.
Prepare graham cracker crumb crust according to graham cracker crumb box.
Prepare 1 envelope of Dream Whip according to package. Add softened cream cheese and powdered sugar.
Mix with mixer until smooth, then pour over cool crust.
Chill for at least 4 to 5 hours.
Before serving pour cherry pie filling over dessert.
Mix crumbs with sugar; pour melted butter over mixture and toss lightly.
Pat firmly over entire bottom of a 9-inch pan. Cream the cheese, vanilla and powdered sugar.
Beat until fluffy, blend in prepared topping and spread over crumb crust.
Pour pie filling over topping.
Chill 8 hours or overnight.
Mix all together and chill overnight.
Quick and easy dessert.
Mix all ingredients together.
Put in a 13 x 9-inch pan. Freeze until firm.
Can be used as a salad or a dessert!
Combine butter and graham crackers. Mix well.
Press 3/4 of this into bottom of a cake pan. Set remaining crumbs aside for topping.
Melt marshmallows in milk over low heat. Cool and then fold in the whipping cream.
Place 1/2 of cream mixture on top of the cracker crumb crust.
Spread pie filling over the cream mixture.
Top with remaining cream mixture.
Sprinkle with remaining cracker crumbs.
Chill overnight.
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).
Mix graham crackers, sugar and butter together in bottom of pan to form crust.
Cream the cheese and sugar until smooth; whip cream and fold into cheese mixture.
Top with 1 can of cherry pie filling. Spread over ingredients.
Refrigerate.
Serve with a dash of whipped cream on top.
In a bowl, combine the graham cracker crumbs, confectioners' sugar and butter. Press onto the bottom of an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray.
In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust. Spoon pie filling over top. Refrigerate for 1 hour or until chilled.
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.
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.