Spread softened cream cheese evenly in bottom of baked pie shell.
Cook chocolate pudding according to package directions and pour on top of cream cheese.
Allow pudding to cool.
Completely top with cherry pie filling.
Garnish with Cool Whip.
Serves 6 to 8.
Mix cake mix, cherry pie filling, eggs and flavoring with a spoon (no mixer).
Do not overbeat.
Pour into a 9 x 13-inch pan. Bake on 300\u00b0 for 40 to 50 minutes.
Cool.
Beat chocolate pudding and milk until thick; allow to stand til almost firm.
Stir in cherry pie filling.
Fold in Cool Whip; refrigerate until ready to serve.
Serve with extra Cool Whip, shaved chocolate, and maybe a cherry!
Preheat oven to 350 degrees. Lightly grease a 13x9x2\" baking dish.
Spread cherry pie filling over bottom of prepared baking dish. Sprinkle evenly with chocolate morsels and sugar. Spread dry cake mix over sugar, covering pie filling. Sprinkle evenly with chopped pecans. Place butter pats over cake mix, covering cake mix as evenly as possible. Bake 1 hour; let cool 30 minutes before serving. Serve with whipped cream if desired.
Mix cake mix, eggs and flavorings until well-blended. (I use a hand mixer and mix for at least 2 minutes.).
Fold in cherry pie filling (gently).
Spread batter into a 8\" x 12\" pan that has been greased and floured.
Bake at 350 degrees until done. (40-50 minutes, according to the cake mix package.).
Frost with dark chocolate frosting.
lended; set aside.
Place chocolate in small bowl.
Microwave
r ring mold for this recipe.
Do not follow directions
Combine cake mix, eggs and cherry pie filling.
Place in 9 x 13-inch pan.
Bake at 350\u00b0 for 35 to 40 minutes.
Frost when cool (recipe follows).
nd chill remaining chocolate mixture.
Spoon the cherry pie filling evenly over
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch
Combine chocolate wafer crumbs, 2 tablespoons sugar
mix cake as directed (decreasing the water& oil to above measure).
stir in 1 can cherry pie filling.
pour into greased& floured cake pan (batter will be a little thick).
spread evenly.
bake 350 deg (as directed) about 45-50min (til knife comes out clean when inserted into center).
cool completely.
in bowl, mix frosting& cream cheese til blended.
spread onto cooled cake.
top with maraschino cherries (as many as u like).
f using. Fold in cherry pie filling. Turn into greased bundt
Heat oven to 375. Break chocolate bars into small pieces and
place the morello cherries and cherry pie filling in a bowl. Gently
Melt margarine in a 9 x 13-inch pan on stovetop.
Remove once melted.
Use blender to turn graham crackers into crumbs and spread evenly over melted margarine in pan.
Spread chocolate chips over crumbs.
Spread nuts and coconut over chips.
Pour 1/2 can of condensed sweetened milk over mixture.
Spread can of cherry pie filling over all.
Then add remaining condensed milk by drizzling over cherry pie filling.
Bake at 350\u00b0 for 25 minutes. Cut, when cool, into bars.
Mix with a spoon (not an electric mixer) the cake mix, cherry pie filling, eggs, and almond extract until moistened. Spread into 9 x 13-in greased pan.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
To Make Frosting: Bring sugar, butter, and milk to a boil. Boil for 1 minute. Add chocolate chips; stir until chips are melted. Pour frosting over warm cake. Cool.
For Crust: Combine chocolate wafer crumbs and melted butter
combine cream cheese, chocolate syrup, vanilla, half of the cool whip, and 1/4 cup of curled chocolate in a mixer on medium speed until smooth.
Spoon into pie crust and smooth with a spatula or rubber scraper.
chill in refrigerator for 1-2 hours.
pour pie filling on top and garnish with chocolate curls.
return to refrigerator until ready to serve.
Beat eggs, then add cake mix, cherry pie mix and almond flavoring, mixing by hand.
Spread in greased jelly roll pan (11 x 16-inch) and bake at 350\u00b0 for 25 to 30 minutes.
When cool, frost.