eaches, thawed and drained, for cherry pie filling and canned cherries
Use a loaf-style pan. Glass is best, but metal works, too.
In the pan, mix jello with 1 cup boiling water until jello is completely dissolved.
Mix in 1 cup cold water.
Stir in the cherry pie filling.
Refrigerate until firm.
Cherries will settle on top.
Add a dollop of cool whip to each serving, if desired.
f you prefer your fruit desserts on the tart side and
Blend 2 tbsp of the cherry juice with the cornstarch and
owl; reserve 3/4 cup cherry juice.
Mix Equal(R
Preheat oven to 350 degrees. Lightly grease a 13x9x2\" baking dish.
Spread cherry pie filling over bottom of prepared baking dish. Sprinkle evenly with chocolate morsels and sugar. Spread dry cake mix over sugar, covering pie filling. Sprinkle evenly with chopped pecans. Place butter pats over cake mix, covering cake mix as evenly as possible. Bake 1 hour; let cool 30 minutes before serving. Serve with whipped cream if desired.
oughly chop strawberries (this is easy with a processor or let
inutes or until it is easy to handle.
Divide the
Pour pineapple chunks and cherry pie filling into the bottom of a 9x11 pan. you can mix them, or leave as they are.
sprinkle dry cake mix evenly over the top.
cut butter into pats and place on top of the cake mix, spacing them kinda evenly.
bake at 350 degrees for about 25 minutes. it may take a little longer. (our oven is very old and varies from day to day!).
serve with ice cream or whipped cream!
n platter with bowl of Cherry Sauce in the center.
Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice. Mix Equal, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Remove from heat and stir in cherries; stir in food color.
Add the broth, diced tomatoes, cherry tomatoes, paprika and chili powder
n the Jello (I used Cherry but you can use any
Mix cherry pie filling, crushed pineapple, milk and pecans well. Fold in Cool Whip and chill. Makes a large salad and freezes well. Easy for children to make.
Preheat oven to 350\u00b0. Coat 13 x 9-inch baking dish with nonstick cooking spray. In a large bowl, stir together dry cake mix, pie filling, vanilla and eggs until well blended. Pour batter into prepared pan. Bake in preheated oven 25 to 30 minutes until toothpick inserted in center comes out clean. Cool completely. Frost with Easy Chocolate Cherry Frosting.
an is perfect for this recipes, so use that if you
ixer is unavailable fork is easy but more time consuming) mix
east 5 hours.
Sour Cherry Sauce: Combine cherries and 2
Heat oven to 350\u00b0.
Grease rectangular pan (13 x 9 x 2-inches). Beat eggs in large bowl.
Stir in cake mix, cherry pie filling and oil.
Mix until well blended (no mixer).
Bake 35 to 40 minutes. Cool cake.
When cool, frost with chocolate pudding.
When you serve, put on Cool Whip and a cherry.
Keep refrigerated.
Pour cherry pie filling into ungreased 8-inch square baking pan. Stir in almond extract. Combine flour, brown sugar and cinnamon in medium bowl; mix well. Add butter. Stir with fork until mixture is crumbly. Stir in walnuts and coconut. Sprinkle mixture over cherry pie filling. Bake at 350\u00b0 for 25 minutes or until golden on top and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream or whipped cream. Easy and Excellent! Serves 6.