n 1 1/2 cups Cherry pie filling, butter, almond extract
Prepare pudding as directed on package. In a 9 x 13-inch pan, break up cake in 2-inch pieces to cover bottom. Pour prepared pudding over cake.
Dab cherry pie filling evenly over pudding.
Mix oleo, sugar, flour and salt.
Press in bottom and sides of flat baking dish.
Bake 20 to 25 minutes in a 420\u00b0 oven.
Cook and cool pudding.
Pour in crust.
Let stand until pudding is cold, then pour cherry pie filling over pudding and top with Dream Whip.
Mix pudding mix with 3 cups milk; chill until thick.
Add sour cream and nuts; mix well.
In large container, put a layer of crumbled cake, next a layer of pudding mix, then a layer of cherry pie filling.
Repeat this method again.
Top with Cool Whip.
Make pudding per instructions on box, less one cup of milk. Shake and mix in closed container.
Let pudding stand for at least 5 minutes to thicken.
Combine pudding, sour cream and milk.
Pour over pieces of shredded angel food cake in glass baking dish.
Top with cherries, etc.
Refrigerate and serve.
Cream together sugar, shortening, eggs, salt and baking soda.
Add cherries, nuts and flour; mix well.
Put in greased and floured 13x9-inch glass dish.
Bake at 375\u00b0F for 30 minutes.
Blend together sauce ingredients.
Cook until thickened, stirring constantly.
Remove from heat.
Pour over cherry pudding.
Enjoy.
alve cherries; reserve juice for Cherry Glaze.
In a large
Turn syrup into measuring cup.
If very sweet, add 2 teaspoons lemon juice.
Add flavorings and mix well.
Follow directions on pudding box to finish pudding.
Mix everything together.
Serve topped with cherries.
Serves 4 to 6.
Combine the pudding mix and water in the bowl of an electric mixer and stir for two minutes.
Add the pie filling and stir until combined.
Pour into serving bowls and refrigerate for about an hour or until slightly firm.
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
Melt oleo in deep Pyrex dish. Mix together sugar, self-rising flour and milk to make a thin batter. Add batter to center of oleo. Don't stir! Add cherry pie filling on top of batter. Bake at 350\u00b0 about 45 minutes or until brown. Crust will cook to the top.
Mix together water, Equal, chocolate extract, cherry extract and Hi-Energy Chocolate Supplement.
Add canola oil and frozen cherries.
Preheat Oven to 350 degrees.
Mix all but cherries together.
Fold in cherries and pour into a 13 x 9 baking dish.
Bake at 350 for 30 minutes until fork inserted in the center comes out clean.
Note: You can honestly use whatever berries you have in season at the time. My great grandmother always called it cherry pudding whether she used blueberries, raspberries, strawberries or whatever was in season.
Grease 8 x 8 x 2 cake pan. Sift flour, add baking powder, salt and use 1/2 c sugar.
Add butter (shortening or margarine) milk and vanilla mix with mixer.
Pour into pan, cover with cherries and sprinkle with remaining 1/2 cup of sugar.
Heat cherry juice and pour over mixture.
Bake in 375 degree oven for 40 to 50 minutes.
Serve warm, plain or with ice cream.
Newer ovens take less time to cook.
ugar in saucepan.
Add cherry liquid and cook, stirring constantly
Sift the flour, sugar, baking powder and salt into a bowl. Blend in the butter.
Add the water; mix lightly.
Pat out into an 8-inch square pan.
Cover with cherries, drained from a pint can. Sprinkle with 1/2 cup sugar.
Pour the cherry juice on top.
Bake for 40 minutes in the oven at 350\u00b0.
Serve warm with the sauce which forms in bottom of pan spooned over.
You'll love it!
Place canned cherry pie filling in bottom of cake pan.
Pour this over cake mix and bake at 350\u00b0.
When done, invert on a platter immediately.
Preheat oven to 350\u00b0.
Combine Bisquick, margarine, sugar and milk.
Mix well.
Batter may be a little lumpy.
Pour 2/3 of this mixture in a baking dish.
Add can of cherry pie filling on top of batter.
Do not stir.
Pour remaining batter over pie filling.
Do not stir.
Bake 30 to 35 minutes.