In a 9 x 13-inch pan, spread cherry pie filling and crushed pineapple.
Sprinkle package of white cake mix over top; distribute evenly.
Melt margarine in water and pour over top of cake mix.
Top with nuts.
Bake for 1 hour at 350\u00b0.
Serve with whipped cream or ice cream, if desired.
Whip Dream Whip.
Mix sugar and cream cheese.
Mix together. Put on crackers; cool and add pie mix.
Refrigerate.
Mix ingredients and chill or heat and serve immediately.
Fold marshmallows into whipped cream and pour into graham cracker crust.
Place cherry pie filling on top of mixture. Cover with foil and refrigerate at least 8 hours.
Overnight is best.
Double recipe in a 9 x 13-inch pan.
Tear the angel food cake into 1-inch cubes (into a large bowl).
With your fingers, tear the cream cheese into small pieces (into the same bowl).
Add the Cool Whip.
Toss \"gently\", you don't want to break up the angel food cake too much but still tastes great if you do.
Turn cake mixture into a 13x9-inch casserole dish and top with the cherry pie filling.
Refrigerate until ready to eat.
Servings are approximate.
Original recipe called for 1 can of topping but I always use 2.
heese mixture.
Top with cherry pie filling now OR, you
cool. Add the cherry pie filling to the cherry gelatin. Turn into
Pour cherry pie filling, cinnamon, cloves, and orange juice into a large pan.
Add cherry liqueur and bring to a boil, stirring constantly.
Scoop ice cream into sundae dishes.
Top with hot cherries.
Stir the slurry into the cherry mixture and cook for 1
Melt marshmallows in milk.
Cool.
Add to Dream Whip.
Layer graham crackers, Dream Whip and cherry pie filling.
Make another layer of Dream Whip mixture.
Top with graham crackers.
Preheat oven to 425\u00b0.
Do not stretch pie pastry too thin. Make high fluted edge.
Pour cherry filling into shell.
Bake 15 minutes.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beat thoroughly.
Place 1/2 of crumbs in pan.
Spread butter mixture over crumbs.
Top with cherry filling.
Cover with whipped cream and sprinkle remaining crumbs on top.
Chill for several hours or overnight.
Serves 12.
Beat together softened cream cheese, sugar, eggs and milk until creamy.
Pour into pie crust and bake in a 300\u00b0 oven for 45 minutes.
Remove from oven and pour cherry pie filling on top. Cool and serve.
Roll out crackers, add melted butter.
Press in bottom of 8 x 10-inch
pan.
Whip Dream Whip, add cheese and powdered sugar. Spread 1/2 of Dream Whip mix on graham crackers.
Add cherry pie filling.
Spread evenly.
Then top with remaining Dream Whip mix. Chill.
Cream the butter and sugar.
Add eggs (one at a time).
Place half of crumbs in a 13 x 9 x 2-inch pan.
Spread butter mixture over crumbs.
Top with cherry filling.
Top with whipped cream and sprinkle remaining crumbs on top.
Chill for several hours.
Combine pie filling, sugar, cinnamon and nutmeg; set aside. Prepare whipped topping mix as directed on box except omit 2 tablespoons of milk.
Beat until stiff.
Add the 1/4 cup sugar at low speed; gently fold in sour cream.
Spoon 1/2 the cherry mixture into baked pie shell.
Spread 2/3 whipped topping mixture over cherries, then gently spoon the remaining cherries over whipped topping mixture.
With remaining topping mixture, swirl a spoonful on each serving and top with a cherry.
Chill until firm.
Cream butter and sugar.
Add extract.
Add eggs, one at a time.
Continue to cream until light.
Add lemon juice.
Place 1/2 of crumbs in the bottom of an 9-inch square pan.
Spread mixture on top.
Add cherry pie filling.
Cover with whipped topping. Sprinkle rest of crumbs on top.
Refrigerate; cut into squares.
Mix together cherry pie filling and crushed pineapple in a large bowl.
Add Cool Whip, condensed milk, nuts and marshmallows all together and pour into a 9 x 13-inch casserole dish; chill.
Follow directions on Dream Whip and make 1 envelope.
Add cream cheese and mix well.
Add powdered sugar.
Pour into graham cracker pie shell.
Top with can of cherry pie filling.
Heat oven to 350 degrees Fahrenheit.
Grease and flour 12 cup fluted tube pan.
An a large bowl, blend cake mix, almond extract, cherry filling, and eggs.
Beat at highest speeds for two minutes.
Pour into the previously prepared pan.
Bake at 350 degrees for 50 minutes.
In a small saucepan, blend chocolate chips, margarine, and milk over low heat until chocolate melts, stirring constantly.
Remove the pan from heat.
Stir in powdered sugar until smooth.
Spoon over the now-cooled cake.