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 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.
For crust, mix graham cracker crumbs, butter, and 3 Tbsp. sugar and sprinkle small amount of vanilla in it.
Press in 9 x 13 greased dish and chill.
Mix powdered sugar and Dream Whip, then add cream cheese.
Spread on crust.
For topping, mix 1 can cherry pie filling and 1/4 cup sugar.
Spread on Dream Whip layer.
Chill several hours before serving.
Combine crumbs, sugar and melted butter.
Press into 9 x 9-inch pan.
Whip powdered sugar and cream cheese.
Mix in Cool Whip.
Spread over crumb mixture.
Top with cherry pie filling.
Mix together butter, flour and pecans.
Put in an 11 x 14-inch pan or dish at 350\u00b0 until light brown.
Mix together sugar, cream cheese and Cool Whip.
Spread on cool crust, then top with 1 can cherry pie filling.
Cool 2 hours before serving.
Melt oleo and mix with graham cracker crumbs.
Press in the bottom of 8 x 8-inch pan.
Mix the cream cheese, powdered sugar and 1 cup Cool Whip.
Spread over crumb mixture.
Spread cherry pie filling over cream cheese mixture.
Top with Cool Whip; sprinkle chopped nuts on top of Cool Whip.
In large bowl, mix together the cherry pie filling, crushed pineapple, Eagle Brand milk and whipped topping.
Blend well; pour into 9 x 13-inch casserole and freeze.
This is a beautiful pink and can be frozen in individual molds for parties.
Mix graham crackers and butter.
Spread on Pyrex baking dish and bake 10 to 15 minutes.
Cool.
Bring cream cheese to room temperature and mix with confectioners sugar.
Add Dream Whip, then cherry pie filling on top.