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 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.
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.
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 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.
Melt margarine and graham cracker crumbs.
Press firmly with a fork into bottom of dish to make crust.
Pour cherry pie filling on top of crust.
Cream together the sugar and cream cheese, then fold in the Cool Whip.
Spoon this on top of the cherry filling. Refrigerate for several hours.
Combine cracker crumbs and butter.
Line a 9 x 13-inch dish with 1/2 mixture.
Blend cream cheese, sugar and Cool Whip. Spread 1/2 of this mixture over cracker crumbs.
Top with cherry filling.
Add remaining cream cheese mixture; top with remaining crumbs.
Refrigerate for 2 hours.
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.
Combine cracker crumbs, 1/2 cup sugar and margarine.
Mix well.
Blend cream cheese, 1 cup sugar, dessert topping mix and cold milk.
Spread half of crumb mixture in an oblong baking dish. Add half of cream cheese mixture.
Spread on cherry pie filling. Add remaining cream cheese mixture.
Top with remaining crumbs. Refrigerate several hours before serving.
Yield:
12 servings.
Cream milk and cream cheese.
Gradually add lemon juice and vanilla.
Put in graham cracker crust.
Chill well before topping with cherry pie filling.
Melt butter.
Add to graham crackers.
Pour 1/2 into 13 x 9-inch glass dish.
Mix cream cheese and sugar.
Set aside.
Mix Dream Whip, Pet milk and vanilla.
Beat until stiff.
Add Dream Whip mixture to cream cheese mixture; mix well.
Spread 1/2 of this on top of graham crackers; next layer, can of cherry pie filling. Finish layering with cream cheese mix.
Top with remaining graham crackers.
Mix
with
mixer
the Dream Whip, sugar, milk and cream cheese until stiff.
Melt margarine and mix with crumbs.\tPut a layer of crumbs, a layer of Dream Whip, layer of cherry pie filling and a
layer
of Dream Whip in pan.
Top with rest of crumbs and
let stand
for 1 hour in refrigerator.\tUse a 9 x 13-inch pan.
Melt butter. Mix with graham crackers. Mix dream whip according to package directions. Mix together cream cheese and sugar; add to dream whip, put graham cracker mixture on bottom of 8 inch dish saving 1/4 cup for top. Add 1/2 dream whip mixture. Spread cherry pie filling over. Top with remaining dream whip. Sprinkle graham cracker on top.
Mix together margarine and graham crackers.
Mix together cream cheese, sugar, vanilla and Cool Whip.
Put in dish from bottom to top in the following order:
graham cracker mix, cream cheese filling, cherry pie filling, graham cracker mix.
Chill.