ocolate has melted.
FOR MOCHA MOUSSE FILLING:.
In a
ectric mixer on low speed for 30 seconds, then increase
aper rounds. (Or use recipe #452719 for an easier liner.).
Pour
n plastic wrap and refrigerate for 30 mins.
Preheat the
he heat and simmer, covered, for about 10 mins or until
ups filling each half full. Bake as directed on package for cupcakes, 18
For Crisco crust, combine flour and
Mix sugar and cornstarch in 1-quart saucepan.
Add enough water to reserved liquid to measure 3/4 cup; stir into sugar mixture.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir one minute.
Stir in Kirsch and food coloring.
Cut cherries in halves; stir into filling.
Refrigerate until completely chilled.
br>Remove 6 cherries from cherry filling; reserve for garnish. To assemble dessert
Do not mix ingredients.
In square pan (10-inch), spread pineapple and juice over bottom of pan.
Spread cake mix evenly over pineapple.
Spread cherry filling over cake mix.
Sprinkle coconut over cherry filling.
Sprinkle walnuts over coconut.
Cut butter into cubes and place over walnuts, about 1/2 inch apart. Bake at 350\u00b0 for 1/2 hour.
br>Make the cherry filling: (Since it's not cherry season, I'm
Melt margarine and graham cracker crumbs.
Press firmly with a fork into bottom of dish to make crust.
Pour cherry pie filling on top of crust.
Cream together the sugar and cream cheese, then fold in the Cool Whip.
Spoon this on top of the cherry filling. Refrigerate for several hours.
Filling: Combine the sugar, candies, cornstarch, water and cherry juice in a saucepan
Cream sugar and
cream
cheese until fluffy; set aside. Beat Dream Whip, then
add to cream cheese mixture.
Pour into graham cracker crust, top with cherry filling; last add pecans which have been broken
into
pieces.
This
will
keep in the refrigerator for several days.
Cream the butter and sugar. Add eggs, one at a time, beating in between each. Add vanilla and flour. Spread 3/4 of the batter in greased 9 x 13-inch pan.
Spoon pie filling evenly over batter. Drop remaining batter by spoonfuls on cherry filling. Bake for 45 minutes at 350\u00b0.
For cupcakes:.
Beat butter until softened.<
Sift flour, salt, soda and powder.
In large bowl, mix cherry filling, sugar, oil, eggs and milk.
Add to dry ingredients and mix until blended.
Add nuts.
Bake at 350\u00b0
for 60 to 70 minutes in 2 (9 x 5 x 3-inch) loaf pans.
Cut cake into 1/4-inch slices.
Arrange half the slices on bottom of 13 x 9-inch baking dish.
In large mixing bowl, combine sweetened condensed milk, water and extract and mix well.
Add pudding mix; beat well.
Chill 5 minutes.
Fold in whipped cream. Spread half the cream mixture over the cake slices; top evenly with one can cherry filling.
Top with remaining cake slices, cream mixture and cherry filling.
Chill 4 hours or until set. Cut into squares to serve.
Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13 x 9-inch baking dish.
In large mixer bowl, combine sweetened condensed milk, water and extract; mix well.
Add pudding mix; beat well.
Chill 5 minutes.
Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with 1 can cherry filling.
Top with remaining cake slices, cream mixture and cherry filling.
Chill 4 hours or until set.
Cut into squares to serve.
Refrigerate leftovers.
Makes 12 to 16 servings.
cant teaspoon Solo cherry filling.
Bake at 400\u00b0 for 10 to