Crush graham crackers and add 1/4 cup powdered sugar and butter.
Mix and press in bottom of 9x13 dish.
Whip the lucky whip, vanilla and milk.
Add cream cheese and powdered sugar. Pour mixture on top of crust.
Top with cherry pie filling. Chill and cut into squares.
Prepare and bake cake according to pkg.
directions, using 9x13 inches.
pan.
Meanwhile, prepare pudding according to pkg.
directions.
When cake is done, remove from oven and poke several large holes in cake (I use the end of a wooden spoon).
Spread pudding on top.
Let cool completely.
Spread cherry pie filling evenly over top of pudding.
Spread cool whip over top of pie filling.
Refrigerate until serving.
Mix together pie filling, pineapple and sweetened condensed milk.
Fold in Cool Whip.
Pour into a 9x13-inch pyrex dish. Freeze for 1 hour or until hard.
Cut into squares when ready to serve.
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).
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Beat egg whites until stiff. Gradually add the sugar and cream of tarter; beat until sugar is dissolved.
Add crackers, nuts and vanilla. Pour into prepared pan and bake for 25 minutes in the preheated oven.
Remove from oven, cool and cut into squares. Top each serving with pie filling and whipped topping.
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.
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
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.
Line a 9-inch square pan with whole graham crackers.
Mix pudding and milk.
Allow to stand for 5 minutes.
Blend in whipped topping.
Spread half over crackers; top this with a layer of cherry pie filling.
Add another layer of crackers.
Add remainder of the pudding mixture, then top with a final layer of pie filling. Chill for 3 hours.
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 graham cracker crumbs and margarine and pat into an 8 x 8-inch pan.
Bake in 325\u00b0 oven for 5 minutes; let cool.
Mix nuts, cream cheese, powdered sugar and pie filling and put on top of graham cracker mix.
Whip Dream Whip and spread over the cherry layer.
Dump cherry filling in a 9 x 13-inch oblong pan.
Then dump pineapple.
Then sprinkle cake mix on top of that.
Melt margarine and pour over cake mix.
On top of this add Angel Flake coconut and top with pecans.
Bake for 1 hour at 325\u00b0.
Serve warm with ice cream or it's good cold.
Serve from the same pan.
Cream together graham crackers, margarine and 1/2 cup powdered sugar.
Line bottom of 2 1/2 quart baking dish.
Mix cream cheese, 1/2 to 1 cup powdered sugar, and vanilla together and add to Cool Whip,
Mix thoroughly.
Spread mixture evenly over graham crackers crust.
Spread cherry pie filling over whipped cream.
Place in refrigerator and chill for several hours before serving.