Cut cake into 1/4-inch slices.
Arrange half the slices on bottom of 13 x 9-inch baking dish.
In large mixing bowl, combine sweetened condensed milk, water and extract and mix well.
Add pudding mix; beat well.
Chill 5 minutes.
Fold in whipped cream. Spread half the cream mixture over the cake slices; top evenly with one can cherry filling.
Top with remaining cake slices, cream mixture and cherry filling.
Chill 4 hours or until set. Cut into squares to serve.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon brand and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with cherry filling before serving. Refrigerate leftovers.
Mix together all ingredients except cherry filling.
Pour into pie shell and chill until firm, then spread filling on top.
Place half the cake pieces in a flat layer in a rectangular pan (approximately 7 1/2 x 11 1/2 x 2-inch).
Reserve 1/3 cup of the cherry filling for garnish topping.
Spoon remainder of filling over the cake pieces.
Top with another flat layer of the remaining cake pieces.
Combine pudding mix, milk and sour cream; beat with mixer on lowest speed until smooth.
Spoon evenly over cake pieces.
Chill at least 5 hours.
Cut into squares; garnish with cherry filling.
Line pie pan with rolled pie crust.
Spread filling evenly in crust.
Place vented or lattice top crust over filling.
Bake at 425\u00b0 for 10 minutes; reduce heat to 350\u00b0 and continue baking for 25 to 35 minutes, until golden brown.
Serves 6 to 8.
In a 9-inch pan, spread 1/2 of cake mix.
Pour 1/2 of melted margarine over cake mix.
Add 1/2 cherry filling, 1/2 of pineapple, 1/2 of coconut and 1/2 of pecans.
Repeat to make a layer.
Cook in a 350\u00b0 oven for 1 1/2 hours.
Preheat oven to 350\u00b0.
Combine crumbs and margarine.
Press firmly in bottom of 9-inch spring-form pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Beat in eggs, then sour cream and vanilla.
Pour into prepared pan and bake 50 to 55 minutes or until lightly browned around edge (center will be slightly soft).
Cool, then chill.
Top with cherry filling and garnish as desired.
ompletely.
To make cherry filling, cook cherry pie filling over medium heat in
25 degrees.
For Sour Cherry Filling, combine brown and white sugars
Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13 x 9-inch baking dish.
In large mixer bowl, combine sweetened condensed milk, water and extract; mix well.
Add pudding mix; beat well.
Chill 5 minutes.
Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with 1 can cherry filling.
Top with remaining cake slices, cream mixture and cherry filling.
Chill 4 hours or until set.
Cut into squares to serve.
Refrigerate leftovers.
Makes 12 to 16 servings.
Place cake cubes in large bowl.
In medium bowl, combine sugar and cream cheese; beat until blended.
Reserve 2 tablespoons whipped topping.
Fold remaining topping into cheese mixture, then stir with pecans into cake cubes; mix well.
Spoon cake mixture into a pretty glass or crystal bowl.
Spread cherry filling evenly over top.
Or, if desired, layer half the cake mixture and cherry filling; repeat layers.
Cover and refrigerate at least 3 hours. Garnish with reserved whipped topping.
Yields 8 to 10 servings.
Do not mix ingredients.
In square pan (10-inch), spread pineapple and juice over bottom of pan.
Spread cake mix evenly over pineapple.
Spread cherry filling over cake mix.
Sprinkle coconut over cherry filling.
Sprinkle walnuts over coconut.
Cut butter into cubes and place over walnuts, about 1/2 inch apart. Bake at 350\u00b0 for 1/2 hour.
br>Make the cherry filling: (Since it's not cherry season, I'm
Filling: Combine the sugar, candies, cornstarch, water and cherry juice in a saucepan
Cream sugar and
cream
cheese until fluffy; set aside. Beat Dream Whip, then
add to cream cheese mixture.
Pour into graham cracker crust, top with cherry filling; last add pecans which have been broken
into
pieces.
This
will
keep in the refrigerator for several days.
In saucepan over medium heat, melt chocolate with condensed milk and salt.
Cook and stir rapidly until very thick and bubbly, 5 to 8 minutes.
Add water and egg yolks; cook and stir rapidly until thickens again.
Remove from heat; add extract.
Cool 15 minutes.
Chill thoroughly, about 30 minutes.
Stir.
Fold in whipped cream.
Spoon into crust.
Chill 1 hour.
Top with cherry filling.
Refrigerate.
Sift flour, salt, soda and powder.
In large bowl, mix cherry filling, sugar, oil, eggs and milk.
Add to dry ingredients and mix until blended.
Add nuts.
Bake at 350\u00b0
for 60 to 70 minutes in 2 (9 x 5 x 3-inch) loaf pans.
Mix cream cheese and sugar.
Make 1 envelope Dream Whip and beat into sugar and cream cheese.
Place in crust.
Top with second envelope of Dream Whip, then top with cherry filling. Refrigerate 3 hours.
enters with scant teaspoon Solo cherry filling.
Bake at 400\u00b0
Place cake cubes in a large bowl. Combine powdered sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping. Fold remaining whipped topping into cream cheese mixture. Stir cream cheese mixture and pecans into cake cubes; mix well. Spoon cake mixture into individual glasses or a crystal bowl. Spread cherry filling evenly over top.