Use medium bowl.
Beat cream cheese until light and fluffy. Add sweetened condensed milk. Blend thoroughly.
Stir in lemon juice and vanilla. Pour into pie crust. Chill 2 to 3 hours. Top with cherry pie filling before serving.
Beat together oil, eggs and vanilla.
Sift dry ingredients together and add to egg mixture.
Stir in cherry pie filling and nuts by hand.
Pour into 2 greased and floured loaf pans.
Bake at 350\u00b0 for 50 minutes to 1 hour.
Dissolve jello with 1 cup boiling water.
When cool, add cherry pie filling and let set in refrigerator for about 2 hours.
Combine cake mix, eggs and oil. Add cherry pie filling. Pour into sprayed 9 x 12-inch pan.
Combine in a large bowl the flour, sugar, oil, eggs, vanilla, baking soda and cinnamon; mix well.
Stir in cherry pie filling, chocolate chips and nuts.
Pour into greased and floured Bundt pan.
Bake for 1 hour at 350\u00b0.
Mix with mixer the Cool Whip, pudding mix and milk.
Line pan with graham crackers (9 x 13-inch Pyrex dish).
Pour half of mixture over crackers.
Add another layer of crackers over mixture.
Add rest of mixture, then add a can of cherry pie filling on top.
Mix chocolate cake mix, oil and eggs with electric mixer until blended.
Add cherry pie filling and mix with electric mixer just until blended, so it breaks up the cherries some.
Pour into a greased and floured 9 x 13 pan.
Bake in 350\u00b0 oven for 25 to 30 minutes.
This is a dense, moist cake.
Crumble enough Oreo cookies to line bottom and sides of pie plate (I make mine small chunks).
Fix the pudding according to directions on box.
Place cookies in pie pan.
Add pudding on top, then the cherry pie filling.
Top with Cool Whip.
Refrigerate.
In a spring-form pan, pour melted butter over graham cracker crumbs forming a crust in pan and around the sides.
In a bowl, mix eggs and sugar until well blended.
Add cream cheese and vanilla. Continue to mix until well blended.
Pour in pan.
Bake at 350\u00b0 for 40 minutes.
Wait to cool and pour favorite topping (e.g., Comstock Cherry Pie Filling).
br>For the filling, place the morello cherries and cherry pie filling in a
poon 1 cup of the cherry pie filling
into
the graham
Place vanilla wafers in bottom of cupcake paper.
Combine cream cheese (room temperature), eggs and vanilla.
Add cream cheese mixture.
Bake at 350\u00b0 for 15 minutes.
Cool, and then add Comstock cherry pie filling on top of cream cheese mixture.
Crumble enough Oreo cookies to line bottom and sides of pie plate (I make mine small chunks).
Fix the pudding according to directions on box.
Place cookies in pie pan.
Add pudding on top, then the cherry pie filling.
Top with Cool Whip.
Refrigerate.
In medium sized bowl, beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and stir until well blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate (not freeze) 2 to 3 hours. Garnish with chilled cherry pie filling before serving.
Beat egg whites and cream of tartar until frothy. Slowly beat in sugar and vanilla. Beat until glossy. Fold in crushed soda crackers and chopped nuts. Bake at 350\u00b0 for 30 minutes in a 13 x 9 x 2-inch pan. Cool completely. Spread Cool Whip over top. Spoon Comstock cherry pie filling over top. Chill before serving.
Cream the butter and the sugar.
Add vanilla, eggs, flour and chopped nuts and mix.
Grease and flour a 9 x 12-inch pan.
Put 3/4 cup of the mixture in the pan and spread evenly.
Put cherry pie filling over the dough in pan.
Drop remaining dough over the top of pie filling.
Bake at 350\u00b0 for 40 to 45 minutes.
Prepare instant pudding according to directions on box and add the sour cream.
Break angel food cake in pieces and line bottom of 9 x 13-inch pan.
Cover with pudding and sour cream mix, Cool Whip and top with cherry pie filling.
Generously grease a 9 x 13-inch baking dish.
Layer the cherry pie filling and crushed pineapple on bottom of dish.
Pour dry cake mix right out of box over the fruit filling.
Melt butter and pour over the cake mix.
Sprinkle pecans over the top.
Bake at 350\u00b0 for 45 minutes.
Soften cream cheese to room temperature and then beat until fluffy. Gradually add milk while mixing. Blend well. Add lemon juice and vanilla. Pour into prepared crust and chill for 2 hours in refrigerator (do not freeze). Add cherry pie filling to top. Keep in refrigerator.
In bowl, stir together sweetened condensed milk, lemon juice, vanilla and almond flavoring until mixed.
Fold in Dream Whip (whipped).
Put in baked pie shell.
Top with 1 can Comstock cherry pie filling.
Can use blueberry, strawberry, etc.