o line an 8 inch tart pan. Trim edges. Line with
Spoon the cherry pie filling into the pie shell or individual tart shells.
Top with the thawed whipped topping.
Sprinkle with chocolate sprinkles, if desired.
he batter. Slowly pour the cherry juice over the cherries.
Combine 3/4 cup sugar, cornstarch and 1/2 cup reserved cherry juice in saucepan; heat until it becomes bubbly and thickened. Mix in cherries and place in casserole pan.
Preheat the oven to 325 degrees. Combine the cherries and 1 cup sugar in a medium size bowl and stir to mix.
Melt the butter or margarine in a 2 to 3 quart baking dish. Combine the remaining 1 cup sugar with the flour and milk. Beat well. Pour over the melted butter. Then pour the cherry mixture over the batter. Bake for 45 to 55 minutes or until top is delicately browned. As cobbler bakes the batter rises to the top. If you like a cobbler with less juice, you can drain the cherries before combining them with the sugar.
Place crescent dough on a lightly floured surface; seal seams and preforations. Cut into 2\" circles. Place in a greased mini tart pan.
Beat cream cheese and confectioner sugar until smooth. Place about 1/2 teaspoons in each cup. Combine pie filling and almond extract; place about 2 teaspoons in each cup.
Bake @ 375* for 12-14 minutes, or until edges are lightly brown. Remove to wire rack to cool. Refrigerate until ready to serve.
he cherry filling into center of each dough rectangle. Top each tart
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.
Dissolve 1 small pkg. cherry jello in 1 cup boiling water.
Add 1 cup cold water and stir well.
Stir in 1/2 cup carnation evaporated milk and pinch of salt.
Let set in refrigerator until slightly thickened.
Fold in 3/4 cup sour cream and 3/4 cup chopped walnuts.
Refrigerate. Let set until firm.
Mix prepared cheese cake fillings and packages of cream cheese together and set aside.
Take melted margarine and pour over both crusts.
Put
one
half
of
the
margarine
on each crust.
Put a cup of
pecans in the bottom of each crust, then divide the cheese cake
and
cream
cheese mixture between the two pies.
Pour over the pecans.
Pour cherry pie filling over each pie, then top with Cool Whip.\tChill and serve.
Sift together flour, sugar, baking powder and salt.
Cut Crisco into mixture.
Add eggs, vanilla and milk; mix well.
Take 3/4 dough and pat into greased large cookie sheet.
Spread cherry pie filling over dough.
With remainder of dough, roll thin and cut in strips to make lattice, top with powdered sugar.
Bake 25 to 30 minutes at 350\u00b0.
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.
nd place on top of cherry filling. Press edges with the
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.
Mix oleo and graham cracker crumbs.
Press into bottom of a 9 x 12-inch pan.
Let cream cheese stand at room temperature until softened.
Mix sugar, Cool Whip and cream cheese together and stir in nuts.
Pour over crust. Spread cherry pie filling over top. Chill at least 4 hours before cutting into squares. It is very rich. Serves 12.
Melt margarine in pan.
Stir in graham cracker crumbs.
Mix and press in pan.
Whip cream cheese with sugar and milk.
Pour over crumbs.
Whip Dream Whip and pour over cheese mixture.
Top with cherry pie filling.
Keep in refrigerator.
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.