Preheat oven to 350\u00b0.
Grease and flour a 9 x 13-inch pan. Set aside. Cream the butter and sugar until light. Add vanilla and eggs, one at a time; beat until light and fluffy. Add flour.
Mix until well blended.
Batter will be stiff.
Pour into prepared pan.
Mark off into 20 squares.
Drop spoonfuls of cherry filling onto squares. Bake 35 to 45 minutes. Cool and sprinkle with confectioners sugar.
Heat filling, lemon juice aand water until thickened.
Pour into 9-inch pie plate.
Cover with danish rolls and bake as directed until rolls are done.
ough in baking dish. Spread cherry pie filling over cream cheese
Mix baking mix, margarine and sugar until crumbly.
Stir in milk until dough form.
Beat 15 strokes.
Drop by rounded tablespoonfuls, about 2-inches apart, onto lightly greased cookie sheet.
Make a shallow well in center of each with back of spoon. Fill with 1 teaspoon preserves.
Bake until golden, 10 to 15 minutes.
While warm, drizzle with glaze.
Makes 12 danish.
Separate breadsticks, but leave coiled in circles.
Place in a greased 15x10x1 pan.
Brush generously with margarine.
Sprinkle with sugar.
Make an indentation on top of each, fill with 1 T.
pie filling.
Bake at 400 for 15-20 minutes.
Combine conf sugar and water; drizzle over top.
You may vary the pie filling.
Blueberry is also great!
Use a loaf-style pan. Glass is best, but metal works, too.
In the pan, mix jello with 1 cup boiling water until jello is completely dissolved.
Mix in 1 cup cold water.
Stir in the cherry pie filling.
Refrigerate until firm.
Cherries will settle on top.
Add a dollop of cool whip to each serving, if desired.
Mix cherry pie filling, crushed pineapple, milk and pecans well. Fold in Cool Whip and chill. Makes a large salad and freezes well. Easy for children to make.
alve cherries; reserve juice for Cherry Glaze.
In a large
Heat oven to 350\u00b0.
Grease rectangular pan (13 x 9 x 2-inches). Beat eggs in large bowl.
Stir in cake mix, cherry pie filling and oil.
Mix until well blended (no mixer).
Bake 35 to 40 minutes. Cool cake.
When cool, frost with chocolate pudding.
When you serve, put on Cool Whip and a cherry.
Keep refrigerated.
Preheat oven to 375\u00b0.
Grease square brownie pan.
Dump cherry filling in pan; add cake mix and pour melted margarine over top. Spread pecans on top.
Bake for 45 minutes.
Heat oven to 350\u00b0.
Grease and flour rectangular pan (13 x 9 x 2-inch).
Beat eggs in large bowl.
Stir in cake mix (dry), cherry pie filling and oil until blended.
Spread in pan.
Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Surface of cake will be bumpy.
Cool completely.
Prepare pudding as directed for pie.
Let stand about 5 minutes or until thick. Spread over cake.
Store, covered, in refrigerator.
Heat oven to 350\u00b0.
Grease and flour 13 x 9 x 2-inch pan. Beat eggs in large bowl.
Stir in cake mix, cherry pie filling and oil until blended.
Spread in pan.
Bake for 35 to 40 minutes. Cool.
Prepare pudding pie filling as directed on package.
Let stand for 5 minutes or until thickened.
Spread over cake. Garnish with Cool Whip and chopped nuts.
Store in refrigerator.
Melt the margarine in an 8 or 9-inch square pan.
Combine flour, sugar, baking powder and milk.
Pour over margarine.
Pour cherry pie filling over dough.
Bake 45 minutes at 350\u00b0.
Place graham crackers in a 9-inch square Pyrex dish, bottom and sides (don't crush). Put 1 1/2 cups milk and cream cheese in blender; blend well, then add instant pie filling. Blend until it begins to thicken. Pour in crust and spread evenly, then pour cherry pie filling over that.
Chill until set or cold.
Melt butter and mix with dry cake mix; add pecans and mix until crumbly.
Spread cherry pie filling in bottom of a 9 x 13 x 2-inch baking dish.
Crumble cake mixture over top.
Bake in 350\u00b0 oven for 30 to 35 minutes until brown.
Serve with whipped topping or ice cream.
Grease and flour 9 x 13-inch pan.
In large bowl, beat eggs. Stir in cake mix, cherry pie filling and oil until well blended. Spread in pan.
Bake 30 to 40 minutes at 350\u00b0.
Cool.
Prepare pudding.
Spread over cake.
Heat oven to 350\u00b0.
Grease and flour a 13 x 9 x 2-inch pan. Beat the eggs in large bowl.
Stir in cake mix (dry), cherry pie filling and oil until blended.
Spread in pan.
Bake for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely.
Prepare pie filling as directed on package for pie.
Let stand about 5 minutes, or until thickened.
Spread over cake.
Store cake in refrigerator.
Grease 9 x 13-inch pan.
Pour in two cans cherry pie filling. Pour box white cake mix over cherries.
Cut two sticks margarine over that; lightly sprinkle nuts over that.
Bake at 350\u00b0 for 45 minutes.
Preheat oven to 350\u00b0.
In a 9 x 13-inch glass pan, spread the crushed pineapple on bottom, then spread cherry pie filling over top of crushed pineapple.
Sprinkle dry cake mix over top of cherry pie filling.
Slice margarine over top of dry cake mix. Bake for 30 to 35 minutes.
(You can use any pie filling.)
Melt margarine and mix with cake mix.
Add chopped pecans and mix until crumbly.
Spread cherry pie filling in bottom of a 9 x 13 x 2-inch baking dish.
Crumble cake mixture over top.
Bake in a 350\u00b0 oven for 30 to 35 minutes until browned.
Serve with whipped topping or ice cream.