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
lended.
Drizzle over warm dessert.
Cut into 24 rectangles
Line a 13 x 9-inch pan with angel food slices 3/4-inch thick. Pour the 2 cans cherry or blueberry filling over the sliced angel food cake.
Mix lemon pudding and milk until thick.
Fold in sour cream; pour this over the pie filling, spreading it out so it is covered.
Top with Cool Whip.
Refrigerate overnight.
he crust.
Top with cherry pie filling and the remaining
Blend all ingredients and chill.
May be served as a sweet salad or put in a graham cracker crust for a dessert.
Place half of cake pieces in a 9 x 9 x 2-inch pan.
Reserve 1/3 cup cherry pie filling and spread remainder over cake cubes in pan.
Top with remaining cake cubes.
Combine pudding mix, milk and sour cream; beat until smooth and spoon over cake cube layer. Chill for five hours or overnight.
Cut in squares and garnish with reserved cherry pie filling.
Drain cherries, reserving syrup.
Add water to syrup to make 1 cup and bring to a boil.
Dissolve jello in measure liquid.
Add cola and chill until slightly thickened.
Add cherries and pour into individual dessert dishes.
Chill until firm, about 3 hours. Garnish with whipped topping, if desired.
elted.
Add in the cherry pie filling; stir to combine
Put 4 cups of angel food cake in a 9 x 9 x 2-inch pan.
Spoon cherry pie filling over cake.
Place 4 cups of angel food cake on top.
Combine the pudding mix, milk and sour cream.
Beat together and spoon over cake.
Melt butter.
Stir in butter flavoring.
Crush graham crackers into fine crumbs.
Mix crumbs with melted butter.
Press into an 8 x 8-inch pan.
Mix softened (room temperature) cream cheese and powdered sugar.
Fold in whipped topping.
Spread over graham cracker layer.
Top with cherry pie filling 1 hour before serving. Refrigerate to chill pie filling.
Grease 9 x 13-inch pan; pour in 1 can cherry pie filling.
Add crushed pineapple and juice.
Sprinkle on top 1 box cake mix.
Top with layer of chopped nuts and layer of coconut flakes.
Bake 45 minutes at 350\u00b0.
Put layer of cherry pie filling in a 9 x 13-inch pan.
Next, add crushed pineapple, drained.
Next, add white or yellow cake mix (dry).
Next, add chopped pecans.
Next, add melted oleo. Bake approximately 1 hour at 300\u00b0.
Use large rectangular (approximately 9 x 13-inch) glass pan that has been sprayed with Pam.
Mix cherry pie filling and crushed pineapple together.
Pour into pan.
Pour dry cake mix evenly over fruit.
Pat down lightly.
Pour pecans over top.
Pour melted butter evenly over cake and fruit mixture.
Bake at 350\u00b0 for 45 to 50 minutes.
Watch and don't let nuts get too brown.
Place half of cake pieces in 9 x 9 x 2-inch pan.
Reserve 1/3 cup cherry filling.
Spoon remainder over cake.
Top with remaining cake.
Combine pudding mix with sour cream.
Beat smooth.
Spoon over cake.
Chill 5 hours.
Cut in 9 squares.
Garnish with filling.
Cream softened cheese and sugar; blend in thawed topping. Crumble cake into a 13 x 9-inch cake pan.
Pour cheese mixture evenly over cake.
Top with cherry filling.
Cover and chill for 2 hours or overnight.
Serves 12.
Mix Dream Whip according to directions.
Combine cream cheese and powdered sugar; add to D ream Whip.
Pour mixture into graham cracker crust and top with cherry pie filling.
Mix together graham cracker crumbs, butter and powdered sugar in bottom of 9 x 13-inch pan.
Cream together cream cheese, sugar and 2 eggs; pour over crust.
Bake at 320\u00b0 for 20 minutes.
Cool. Pour cherry pie filling over top and garnish with Cool Whip. Sprinkle one tablespoon of crumb mix on top.
Dissolve gelatin in hot water.
Add orange and cherry juice. Add cherries; stir at intervals to keep them evenly distributed until mixture begins to gel.
Refrigerate until ready to serve. Serve plain or with whipped cream.