Line a 9\" pie plate with 1st unbaked pie crust, bottom side floured.
Combine cherry pie filling and pitted cherries in a bowl, then add in the almond extract and cinnamon. Add more or less of each to your own taste. Pour into pie crust. Make designs in 2nd pie crust before covering the filled crust. Crimp edges tightly. Cover crust edges lightly with tinfoil. Place pie plate on top of a cookie sheet to catch drips. Bake at 400 degrees for 40 minutes, or until pie has browned. Let cool before serving to allow filling to set.
Mix together cherry pie filling and pineapple. Spread to cover bottom of baking dish.
Sprinkle cake mix.
Dot with margarine. Bake at 350\u00b0 until golden brown.
Put cherry pie filling into an 8-inch square dish.
Cut bread into strips (3 strips per slice) and cover cherries.
Mix together melted margarine, sugar and beaten egg.
Pour over bread evenly to cover.
Bake at 350\u00b0 for 30 minutes.
Dump cherry pie filling into 9 x 13-inch pan.
Sprinkle yellow cake mix over it.
Cut butter over all.
Bake about 20 minutes or until brown.
Mix together first 2 ingredients until fluffy.
Add whipped cream.
Pour into baked crust and put cherry pie filling 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.
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch
place the morello cherries and cherry pie filling in a bowl. Gently
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.
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.
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.
Heat oven to 350\u00b0.
Grease and flour rectangular pan, 13 x 9 x 2-inches.
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.
(Surface of cake will be lumpy.)
Cool completely. Prepare pudding as directed for pie.
Let stand about 5 minutes or until thickened.
Spread over cake.
Store covered in refrigerator.
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.
ough in baking dish. Spread cherry pie filling over cream cheese mixture
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.
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.
Heat oven to 350 degrees. Grease and flour 13x9x2
pan. Beat eggs in large bowl. Stir in can mix (dry, cherry pie filling and oil until blended. Spread in pan. Bake 35 to 40 minutes. (the surface of cake will be bumpy). Cool completely. Prepare chocolate pudding as directed on pkg. for pie, Let stand until thickened. Spread over cake. Store covered in refrigerator. Cut into squares. Can top with cool whip and cherries on top of squares.
In medium bowl, beat cheese until it's light and fluffy. Add condensed milk, vanilla
and
lemon juice.
Mix well.
Pour into pie crust.
Let chill
until
mixture gets firm.
Top with cherry pie filling.
Any fruit can be used as topping.
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.