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.
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).
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.
poon 1 cup of the cherry pie filling
into
the
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.
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.
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.
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.
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.
Mix first 4 ingredients together until they crumble.
Butter 9 x 9-inch pan and put in 1 can of cherry pie filling.
Top with Bisquick mixture and bake at 400\u00b0 for 25 minutes.
Let cool and serve with vanilla ice cream on top of it.
Sift flour, salt and baking soda into mixing bowl.
Blend in brown sugar and oatmeal. Cut in the shortening until particles are the size of small peas.
Press 1/2 oatmeal mixture into bottom of ungreased 12 x 8 x 2 or 13 x 9 x 2-inch pan. Spread with cherry pie filling. Add balance of oatmeal mixture on top.
Press gently with spoon.
Bake 25 to 30 minutes at 350\u00b0 until golden brown. Cut into squares.
Serve with cream, warm or cold.
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.
Preheat oven to 425\u00b0.
In a 3-quart oblong Pyrex baking dish or an 11 x 9 x 2-inch baking pan, put 2 cans cherry pie filling and 1 can crushed pineapple.
Sprinkle coconut.
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch
place the morello cherries and cherry pie filling in a bowl. Gently
Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.
Cream cheese should be close to room temperature.
Blend milk, lemon juice and vanilla with cream cheese and pour into pie crust. Chill about 2 hours.
Then pour cherry pie filling on top.
Chill one more hour.
Keep refrigerated.