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.)
rust.
Top with the cherry pie filling.
Chill at
Whip Dream Whip.
Add cream cheese.
Mix thoroughly together. Put over graham cracker crust.
Put cherry pie filling on top. Refrigerate at least 2 hours.
Use a 9 x 13-inch pan for this recipe.
Mix vanilla pudding as instructions on the box. Add sour cream. Pinch cake in pieces and put in a large bowl.
Pour pudding and sour cream mix over the cake. Spoon cherry pie filling over the top and refrigerate.
(Children would love making this recipe.)
Simply sprinkle graham crackers on bottom of pan.
Mix cream cheese and Eagle Brand together. Spread over graham crackers.
Put cherry pie filling on top.
Refrigerate.
Ready to eat 2 hours later.
Mix the graham crackers and margarine together and press into a 13 x9 pyrex dish. (To crush the crackers, you could place them all in a ziploc bag and use a rolling pin. Then add the margarine right to the bag and pour the mixed contents into the dish).
Blend the sugar, eggs, vanilla, and cream cheese. Pour the mixture into the graham cracker crust.
Bake 15 minutes at 350 degrees.
Cool and spread the cherry pie filling over cheese mixture. (opt).
Chill 24 hours (opt).
Mix all ingredients and pour into pie crust.
Chill 2 hours and serve.
Mix all together and chill overnight.
Quick and easy dessert.
Line a 9x9-inch square pan with whole graham crackers (break crackers, if necessary). Prepare pudding with milk as directions indicate; let stand 5 minutes, then blend with whipped topping. Spread half of the pudding mixture over graham crackers. Place another layer of graham crackers on top. Spread remaining pudding mixture over crackers. Add another layer of crackers. Then spread cherry pie filling over the top. Cover, and refrigerate 3 hours.
Mix all ingredients and chill.
Quick, easy and delicious.
Spoon pie filling into a 9 x 12 inch pan -- spreading evenly -- then mix the butter and cake mix together to form crumbs.
Spoon crumbs over the top of the pie filling.
Bake at 350 degrees for 35 minutes or until top is a very light brown.
So easy and so good -- especially good served warm with ice cream on top.
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 graham cracker crumbs and melted margarine to make crust. Press into a 9 x 12-inch pan.
Bake 10 minutes at 350\u00b0, then allow crust to cool.
Mix powdered sugar, milk and cream cheese in small bowl.
Beat with mixer until creamy and smooth.
Spread over cooled crust.
Sprinkle pecans on top and refrigerate for 30 minutes.
Mix package of whipped topping and spread over nuts. Top with one can of cherry pie filling.
Your pie is ready to live up to its name, a real delight.
Mix Jell-O and water together and 1 cup pineapple juice. Add pineapple and cherry pie filling. Mix together.
Pour into 13 x 9 baking dish. Refrigerate overnight.
Mix pudding and milk together.
Mix pudding and Cool Whip together; pour onto Jell-O. Refrigerate.
ver cream cheese.
Put cherry pie filling over whipped cream
Pour cherry filling in bottom of casserole dish.
Sprinkle cake mix on top.
Pour melted butter next.
Top with pecans.
Bake at 350\u00b0 for 1 hour.
inutes.
Remove and spread cherry pie filling over the top
Mix flour, pecans and margarine.
Pat in a 9 x 13-inch baking dish.
Bake at 350\u00b0 for approximately 20 minutes or until golden brown.
Remove from oven and cool.
Combine cream cheese and powdered sugar.
Fold in Cool Whip and/or whipping cream as desired.
Spread over cooled crust.
Add one can cherry topping/filling.
Top with whipping cream or Cool Whip as desired.
Mix graham cracker crumbs and butter. Press into bottom of a 9 x 13 pan. Beat together cream cheese, milk, powdered sugar, pecans and Cool Whip; mix well. Spread on top of crust. Refrigerate until it sets, then spread on cherry pie filling.
Line a 9-inch square pan with whole graham crackers.
Mix pudding and milk.
Allow to stand for 5 minutes.
Blend in whipped topping.
Spread half over crackers; top this with a layer of cherry pie filling.
Add another layer of crackers.
Add remainder of the pudding mixture, then top with a final layer of pie filling. Chill for 3 hours.