Spray a 9x13-inch cake pan with non-stick cooking spray.
Put mini marshmallows in pan.
Mix pie filling and Jello in small bowl and set aside.
Make cake according to package directions and pour over marshmallows in pan.
Drop pie filling and Jello mixture by spoonfuls over cake.
Bake for 35-40 minutes at 350.
IT IS A SURPRISE WHEN MARSHMALLOWS COME TO THE TOP AND THE FILLING ENDS UP ON THE BOTTOM!
Cream together vanilla wafers, butter and walnuts.
Press half of mixture in bottom of 9 x 13-inch pan.
Chill.
Mix together cream cheese, milk, powdered sugar.
Spread cream cheese mixture on cookie layer.
Spread rest of cookie mixture on top.
Spread a generous layer of Cool Whip.
Top with pie filling.
Also works well with blueberry or strawberry filling.
Doubled recipe fits lasagne pan.
Combine wafers, butter, pecans and press firmly 1/2 of this mixture into bottom of 9x13 baking dish.
Mix powdered sugar, cream cheese, milk; beat until creamy and spread on top of crust. Put remaining half of wafer mixture on top.
Beat whipped cream until stiff; spread over second wafter mixture.
Spread cherry pie filling over top.
Refrigerate; will keep several days.
Make graham cracker base as directed on package.
Let stand 1 to 2 hours.
Mix softened cream cheese with Dream Whip (prepared as directed on package).
Spread over graham cracker base.
Let stand 1 hour.
Then spread cherry pie filling over the cream cheese and Dream Whip topping.
Drop cherry in tall glass.
Put rest of ingredients in mixing bowl.
Whip with blender 30 to 60 seconds or until frothy.
Pour in glass with cherry.
Add a straw.
Makes 1 serving.
Layer cherry pie filling, sprinkled coconut, layer of crushed pineapple, sprinkled coconut.
Sprinkle dry cake mix over top. Cut 1 quarter margarine up over top.
Bake 35 to 40 minutes at 350\u00b0.
Cream butter and sugar together.
Add eggs one at a time and lemon juice.
Add flour and baking powder.
Pour into 9 x 13-inch pan.
Spread with cherry pie filling.
Bake at 350\u00b0 for 40 to 45 minutes.
Mix margarine, cream cheese, sugar and milk.
Line baking dish with 1/2 of vanilla wafers.
Spread cheese mixture over wafers. Top with cherry pie filling.
Spread Cool Whip over cherries.
Top with rest of wafers.
Let set 6 to 8 hours in refrigerator.
May use strawberry or blueberry.
Pour cherry pie filling into an oblong baking dish.
Sprinkle a box of cake mix on top of the pie filling.
Pour the melted margarine on and top with the nuts.
Bake for 1 hour at 350\u00b0.
Spread cherry pie filling in greased 9 x 13-inch cake pan. Sprinkle cake mix over pie filling.
Sprinkle walnuts over cake mix.
Drizzle with melted butter.
Bake at 350\u00b0 for 50 to 60 minutes.
Cut into squares.
Serve plain or with whipped topping.
Spray an oblong pan with Pam.
Put cherry pie filling on bottom.
Sprinkle cake mix on top.
Sprinkle coconut and pecans. Spoon crushed pineapple for next layer.
Melt butter for topping. Bake at 350\u00b0 for 35 to 45 minutes.
Layer a 9 x 13-inch pan with crushed pineapple.
Next layer cherry pie filling.
Sprinkle cake mix on top of filling.
Sprinkle on walnuts.
Cut the sticks of butter on top.
Bake 45 minutes to an hour at 350\u00b0.
Check middle of cake to see if done.
Mix oil and sugar thoroughly. Add eggs, one at a time, and beat until fluffy. Add vanilla.
Sift flour and baking powder. Add to liquid and beat. Mix sugar and cinnamon for topping.
Grease a 13 1/2 x 9 x 2 inch pan, and pour half the batter across the bottom. Sprinkle 1/2 the topping over batter. Spoon cherry pie filling over batter. Pour remaining batter over filling and sprinkle rest of sugar mixture on top.
Bake at 325 degrees for 50 minutes.
alve cherries; reserve juice for Cherry Glaze.
In a large
Mix the pudding and put in refrigerator.
While that is chilling, in a 13 x 9-inch dish, tear off the angel food cake into bite size pieces and place on bottom of dish.
Once pudding is ready, pour over cake.
Next pour cherry pie filling over cake. Voila.
You have a delicious and low-fat (if you follow the low-fat recipe on the cake and pudding) dessert.
until dry.
For this recipe, I gave the figure of
Grease and flour 9 x 13-inch cake pan.
Mix cake according to directions.
Pour cherry pie filling into mixture.
Beat at 325\u00b0 until center is done.
Spoon icing onto hot cake.
Broil until bubbly!
Mix well, cream cheese and sour cream.
Add sugar slowly.
Mix in whipped cream slowly (mix until smooth).
Pour mixture in pie shell, spread evenly and top with cherry pie filling.
*Chill 2 hours before serving.* Your guests will love your cool no bake surprise!
Pour 1 1/4 cups boiling water on cherry jello in large bowl. Stir in cherry pie filling.
Refrigerate until firm.
Pour 1 cup boiling water on orange jello in a separate bowl.
Stir in pineapple and refrigerate 30 minutes.
Mix Cool Whip with pineapple/orange jello mixture.
Pour over cherry mixture; refrigerate until firm.
if desired.
Oil-Poached Cherry Tomatoes on the Vine: