In a large bowl, combine cherry pie filling, pineapple, sweetened condensed milk, and chopped nuts. Fold in whipped topping until no streaks remain. Spoon into pie crusts. Chill for 1 hour.
Cream milk and cream cheese.
Gradually add lemon juice and vanilla.
Put in graham cracker crust.
Chill well before topping with cherry pie filling.
Mix graham cracker crumbs and margarine.
Press in bottom of a large, oblong pan, leaving enough crumbs to sprinkle on top.
Mix cream cheese and sugar.
Whip the Dream Whip with milk; combine Dream Whip and cheese mixture.
Add layer of this to graham cracker crust, then layer of pie filling, then repeat.
Sprinkle on top some graham cracker crumbs.
Place in refrigerator overnight until cold.
Mix cream cheese, sugar and milk. Divide into 3 graham cracker pie crusts. Top each pie with 1 can cherry pie filling and Cool Whip. Chill thoroughly.
Melt butter and mix with graham cracker crumbs.
Cover bottom of pan with 1/2 of this mixture; meanwhile, have Dream Whip and milk mixing.
When whipped, add sugar and then cream cheese.
Mix well.
Pour 1/2 mixture over crumbs; then spoon both cans of cherry pie filling over cream.
Top cherries with remaining half of whipped cream mixture.
Then sprinkle remaining half of crumbs over pie for topping.
(Strawberries, peaches, blueberries or pineapple can be substituted for fruit filling.)
*May substitute strawberry or blueberry pie filling for the cherry pie filling.
Whip the 4 packages of Dream Whip.
Mix together cream cheese, milk, sugar and Dream Whip.
Melt one stick of margarine; add 3 cups of graham cracker crumbs.
Put 1/2 crumb mix in bottom of a 13 x 9 x 2-inch pan, then 1/2 whipped ingredients on top of crumbs. Top with pie filling.
Cover with remaining whipped ingredients. Put the rest of graham cracker mix on top of all.
Put in refrigerator to set overnight (can use any favorite pie filling flavor).
Mix together graham cracker crumbs and melted butter; spread half on bottom of pan and chill.
Cream together cream cheese, sugar and Dream Whip.
Beat until very stiff.
Spread half of this mixture on crust.
Next, spread cherry pie mix.
Top with remaining cream cheese mixture and then sprinkle with remaining graham cracker crumbs.
Mix the cracker crumbs, 1/2 cup of sugar and the margarine into a bowl; set aside until later.
Mix the Dream Whip according to directions in another bowl.
Add the cream cheese and 1/2 cup sugar to the Dream Whip; mix well.
Put 1/2 of the cracker crumb mix in the bottom of a bowl or casserole dish. Put 1/2 of the Dream Whip mix over the crumb mix, then the can of cherry pie filling over the Dream Whip mix.
Put the remaining Dream Whip mix, then the remaining cracker crumbs. Refrigerate until set.
In oblong pan, place graham cracker crumbs for crust.
Mix Cool Whip, cream cheese, milk and sugar with electric mixer. Spread half the mixture over crust.
Pour cherry pie filling over mixture.
Pour other half of the mixture over cherries.
Sprinkle graham cracker crumbs on top and refrigerate for 1 hour.
In a bowl, mix box of graham cracker crumbs and butter.
Put 2/3 crumb mixture in bottom of 13 x 9-inch pan and set the rest aside.
Pour the cherry pie filling on top of the crumb mixture in pan and spread evenly.
Mix cream cheese, sugar, Dream Whip and milk, then spread over the cherry pie filling.
Take the rest of the crumb mixture and spread evenly over the top of the cream cheese mixture.
Refrigerate overnight.
Mix pudding with milk until thick. Add Cool Whip and stir until smooth. In a 13 x 9 inch dish, put a layer of graham crackers, then pudding mix. Add another layer of graham crackers and pudding mix. Make 3 layers. Spread cherry pie filling on top and chill until ready to serve.
Melt butter. Mix with crumbs. Press on the bottom of baking dish. Spread cherry pie mix over crumbs. Whip Dream Whip with sugar and milk. When it begins to thicken, beat in cream cheese. Spread over prepared cherry pie mix. Chill overnight.
In a 9 x 13-inch glass dish, pour pie filling on bottom. Spread evenly.
Sprinkle dry cake mix over pie filling.
Melt butter and pour over cake mix.
Bake at 350\u00b0 for 30 to 40 minutes or until golden brown.
MIx together graham cracker crumbs and butter, pack into 8 inch square baking dish. Set aside.
In a large bowl using an electric mixer, beat Dream whip mix and milk until stiff.
Add the sugar, vanilla and cream cheese, beat until well mixed.
Pour half of the cheese mixture over crust.
Top with half of pie filling, cover with remaining cheese mixture, topping and finishing with pie filling.
Refrigerate at least 3 hours before serving.
Mix cream cheese, sugar and Cool Whip in large mixing bowl until smooth.
Divide mixture between pie crusts and top with cherry pie filling.
May be sprinkled with graham cracker crumbs or pecans.
Mix crumbs, sugar and margarine melted together and put in bottom of large pan for crust.
Save some crumbs to sprinkle on top.
Pour in cherry pie filling.
Mix Dream Whip as on package with chilled milk; add cream cheese and vanilla.
Mix until well blended.
Chill for about 1 hour.
Melt margarine; mix with cracker crumbs.
Whip Dream Whip with sugar, vanilla, 3/4 cup milk and cream cheese.
In a 2-quart Pyrex dish, put a layer of crumb mixture, 1/2 of the Dream Whip mixture and cherry pie filling.
Add rest of the Dream Whip mixture; place layer of crumbs on top.
Chill.
Makes 12 servings.
Place cracker crumbs in bottom of large dish. Put chopped pecans on top of crumbs. Mix sugar and cream cheese until creamy. Spread over cracker crumbs and nuts. Add Cool Whip. Spread cherry pie filling on top of Cool Whip. Refrigerate until ready to serve.
Oleo and cream cheese should be at room temperature at least 2 hours.
Melt oleo in saucepan and mix with graham cracker crumbs. Place 1/2 of crumbs in bottom of pan.
Put both cans of pie filling on top of crumbs.
Prepare Cool Whip according to directions, then add sugar and whip.
Add cream cheese and whip. Spread over cherry pie filling.
Put rest of crumb mixture on top. Chill.