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.
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.
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.
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.
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.
poon 1 cup of the cherry pie filling
into
Whip Dream Whip with the milk until soft peaks appear.
Cream the cheese, sugar and flavoring and combine with Dream Whip.
Beat well.
Pour into dish and top with cherry topping.
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.
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.
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.
Mix together all ingredients except cherry filling.
Pour into pie shell and chill until firm, then spread filling on top.
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.
Combine softened Cool Whip and cream cheese and sugar until well blended.
Pour into graham cracker pie crust and smooth out. Place in refrigerator to chill 2 hours.
Pour cherry Comstock over cream cheese.
Can serve immediately or chill until ready to serve.
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.
Mix Jell-O and water.
Immediately stir in can of cherry pie filling; set until solid.