ed food coloring.( i used cherry juice ).
Spoon pink and
hipped cream mixture.
Add cherry pie filling on top of
Preheat oven to 350\u00b0.
Beat 6 egg whites stiff with 3/4 teaspoon cream of tartar.
Slowly add sugar and vanilla.
Fold in saltines and nuts.
Bake for 25 minutes.
Cool.
Spread cooled torte with Cool Whip.
Spoon cherry pie filling over topping and chill 4 to 5 hours.
Beat egg whites very stiff along with cream of tartar.
Slowly add sugar and vanilla.
Fold in nuts and crackers.
Grease 9 x 13-inch pan.
Pour in and spread evenly.
Bake about 24 minutes in 350\u00b0 oven.
Cool.
If using Dream Whip, whip and spread on torte. Top with pie filling.
Chill 4 hours.
Can be kept several days in refrigerator without getting soggy.
*Blueberry may be substituted for cherry.
Beat egg whites and cream of tartar until stiff.
Gradually add sugar and vanilla and continue beating.
Fold in broken saltines and chopped nuts.
Spread in a greased 11 x 15-inch pan and bake 30 minutes at 325\u00b0.
When cooled, spread on the Dream Whip, prepared according to directions.
Top with cherry pie filling and chill at least 2 hours before serving.
This will keep 5 days in refrigerator and still be firm.
In a bowl mix first 4 ingredients, then firmly pack into a 7 x 11-inch pan.
Spread cherry pie filling over crust.
Bake at 400\u00b0 for 30 minutes.
Serve with ice cream, whipped cream or serve plain.
udding mixture and top with cherry pie filling.
Put in
Blend
cake
mix, crackers and margarine until crumbly. Add egg and beat until blended.
Press into 12-inch pizza pan. Bake 15 to
18
minutes at 350\u00b0 (or until golden brown).
Let cool completely.
Beat
cream cheese until fluffy.
Spread on crust. Then
spread
cherry
pie
filling
over cream cheese, leaving about
1
inch
cream
cheese showing.
Sprinkle with sliced almonds and refrigerate.
Beat egg whites until frothy. Add cream of tartar and beat until stiff. Add sugar slowly and continue beating. Fold in soda crackers, nut meats and vanilla. Bake in a 9 x 13-inch greased pan at 350\u00b0 for 20 to 25 minutes.
Cool in refrigerator. Make 2 packages Dream Whip and spread on top.
Top with one can cherry pie filling. May be made ahead of time.
Mix all ingredients until crumbly.
Spread 1/2 of mixture in a 13 x 9-inch greased cake pan.
Spread 1 can cherry pie filling. Put remaining mixture on top.
Sprinkle with cinnamon.
Bake at 350\u00b0 for 40 minutes.
Serve warm with vanilla ice cream.
Mix the
Eagle\tBrand and lemon juice until thick.
Add the vanilla;
pour
into pie crust.
Top with cherry pie filling.
Combine marshmallows and milk in top of double boiler.
Melt over low heat; cool.
Fold in whipped cream and pour onto graham cracker crust.
Top with cherry pie filling.
Refrigerate or freeze.
Serve as is or top with a dab of whipped cream.
Bring cream cheese to room temperature and beat until smooth; beat in sugar gradually.
Add eggs, one at a time, beating hard after each addition.
Beat until smooth.
Pour into crust and bake 25 minutes in preheated 300\u00b0 oven.
Remove from oven; cool.
Spoon cherry pie filling over top.
Chill in refrigerator for 3 hours.
Beat egg whites and cream of tartar until they form peaks. Mix into the egg whites:
sugar, vanilla, almond extract, crackers and pecans.
Spread this \"meringue\" mixture into a 9 x 13-inch or similarly sized pan.
Bake at 350\u00b0 for 25 minutes.
Cool.
Prepare Dream Whip and spread over the cooled meringue.
Drizzle the cherry pie filling over the top.
Serves 15.
(Best if thoroughly chilled before serving.)
Mix and beat egg whites, sugar and cream of tartar.
Add to soda crackers and nuts. Mix well and spread on well greased cookie sheet or 2 pie pans. Bake at 325\u00b0 for 25 minutes. Cool well. Add cherry pie filling and Cool Whip.
br>Spoon entire can of cherry pie filling over the batter
alve cherries; reserve juice for Cherry Glaze.
In a large
ere and there on the torte. Dust the top with powdered
For the torte:
Line the bottom of