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.
Cook sugar, marshmallows
and
milk 5 minutes, stirring often. Remove from heat and stir in vanilla and cherry chips. Spread in buttered 9 x
9-inch
pan, or drop by tablespoons on buttered wax paper.
Melt chocolate chips, paraffin and peanut butter.
Add peanuts and coconut.
Spread over cherry layer.
Combine sugar, evaporated milk, marshmallows and margarine in saucepan over medium heat.
Boil 5 minutes and add cherry chips and vanilla.
Pour into 9 x 13-inch buttered pan.
Cool.
Melt chocolate chips in double boiler and add peanut butter and crushed peanuts.
Spread over cooled cherry layer.
Chill.
Combine sugar, butter or margarine, salt and half and half in saucepan. Boil on high heat for about 5 minutes, stirring occasionally. Stir in marshmallows and cherry chips.
Spread in 8 or 9\" square pan which has been lined with parchment or wax paper.
Melt chocolate with peanut butter in a small pan over low heat, stirring occasionally.
Stir in peanuts. Spread evenly over cherry layer.
Let set in refrigerator. Cut into 1\" squares with warm sharp knife (hold under hot water and then dry before cutting).
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.
Boil sugar, milk, butter and marshmallows for five minutes, stirring constantly.
Remove from heat.
Stir in cherry chips, half of peanuts.
Spread in 9 x 13 pan. Allow to cool.
Melt chocolate chips.
Add peanut butter and remainder of peanuts.
Spread on top of cherry layer.
Chill, then cut into slices.
Instead of using a 9 x 13 pan, you can also make these in individual minature or regular size cupcake papers.
Use teaspoon to drop in cherry layer then chocolate layer.
In a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt.
Simmer for 5 minutes.
Add cherry chips and vanilla: stir until melted.
Pour mixture into a well greased 9 x 13 inch pan, and let cool until hard. MAKE SURE CHERRY LAYER IS COOLED AND HARD BEFORE YOU PUT CHOCOLATE ON TOP.
In a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter.
Pour over cherry mixture and spread evenly.
Allow to cool before cutting.
Boil sugar, marshmallows and milk for 5 minutes, stirring constantly.
Remove from heat.
Add vanilla and cherry chips.
Put in buttered 13 x 9-inch pan.
Melt chocolate chips.
Add peanut butter and nuts.
Pour over cherry mixture.
Work the first 4 ingredients together and shape into balls. Place them on waxed paper and freeze.
Melt in double boiler the chocolate chips, Spanish peanuts (run through blender) and paraffin.
Dip the cherry balls in chocolate and put on waxed paper.
In a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt. Simmer for about 5 minutes or until mixture reaches soft ball stage, 240 degrees F (115 degrees C). Turn off heat. Add cherry chips and vanilla; stir until melted.
Pour mixture into a well-greased 9x13 inch pan, and let cool until firm.
In a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter. Pour over cherry mixture and spread evenly. Allow to cool completely before cutting.
tir in the marshmallows, and cherry chips. Press the mixture into
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.