Spread top with pie filling.
Sprinkle brown sugar on top and cinnamon, if desired.
Blend sour cream, egg and vanilla.
Pour over top and bake at 350\u00b0 for about 45 minutes or until golden brown.
In a large bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
To prepare cobbler:Pour butter into an 11-in. x 7-in. baking dish. Top with pie filling. In a bowl, combine 2 cups cobbler mix and water. Drop by rounded tablespoonfuls over pie filling; spread gently. Bake at 350\u00b0 for 35-40 minutes or until topping is golden brown. Serve warm.
Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Combine water, sugar, flavoring & butter in sauce pan and cook until sugar dissolves.
oll each tortilla with pie filling inside and lay in casserole pan.
our sugar mixture on top, followed by cinnamon and soak for 1 hr to overnight in fridge, covered.
Cook at 350\u00b0F for 30-40 minutes covered. Take cover off for last 5 minutes to let them crisp up.
Grease bottom of 9 x 13-inch pan.
Cover bottom with pie filling.
Take cake mix and add butter.
Crumble mixture.
Spread this mixture over top of pie filling.
Cover with sliced almonds. Bake at 350\u00b0 for 30 minutes.
Beat eggs well. Blend in sugar and oil.
Mix in baking powder and flour.
Spread half of batter in a greased 9x13 inch pan.
Spread pie filling (any flavor) over this.
Spoon remaining batter on top.
Bake at 350 for 40 to 45 minutes.
Cool, drizzle with powdered sugar frosting.
Cream sugar and butter.
Add eggs.
Mix in dry ingredients. Place 3/4 of batter in a greased 13 x 9-inch pan.
Top with pie filling and then the remainder of batter.
Bake at 350\u00b0 for 45 minutes.
Melt butter into bowl.
Add other ingredients.
Divide into 2 parts, 3/4 and 1/4.
Press larger part into a 9 x 13-inch greased pan.
Cover with pie filling.
Crumble remaining dough over top. Bake at 325\u00b0 for 35 to 40 minutes.
Tear cake into bite size pieces.
Whip topping according to directions on package and set aside.
In large bowl, beat cream cheese and sugar.
Fold in whipped topping.
Add cake pieces. Stir gently to coat cake evenly.
Spoon into 13 x 9-inch pan.
Top with pie filling and chill.
Melt butter or margarine in 9 x 9 baking dish.
Mix sugar, flour, salt, and baking powder.
Add milk and mix well.
Pour batter into melted butter-- do not stir.
Pour pie filling into batter (I drop it by spoonful and put several spoons in the middle and then divide the rest into the corners and sides-- do not stir).
Bake@ 350\u00b0 for 50 minutes to 1 hour or until golden brown.
Pour pie filling in 9 x 13 pan. Sprinkle dry cake mix over pie filling. Melt butter and drizzle over cake mix. Bake at 350\u00b0 until bubbly. Serve with ice cream.
Cream together sugar and cream cheese. Add milk and vanilla flavoring and.
mix well. Fold in cool whip and divide between crusts.
Top with pie filling and chill at least 4 hours or overnight.
You can serve with more cool whip on top if you like. This recipe works well with ultra low fat cool whip and low fat cream cheese.
***For a tasty substitute, whip up your favorite flavor of Jell-o pudding, using 1/2 cup LESS milk per pack than required. Top cheesecakes with pudding instead of pie filling.***.
Put pie filling in casserole dish.
Sprinkle cake mix evenly on top.
Dot with butter.
Sprinkle with nuts.
Bake about 30 minutes or until done, at 350\u00b0.
Melt butter in baking dish.
Mix together next 3 ingredients and pour into dish.
On top, spoon on 1 large can any flavor pie filling.
Bake at 350\u00b0 about 30 minutes or until brown on top. Serve with ice cream.
Layer 8 x 12-inch pan with pineapple, then pie filling. Sprinkle dry cake mix on top.
Pour melted margarine over cake mix.
Cook for 20 minutes in 350\u00b0 oven.
Serve hot with whipped cream.
Spray the casserole dish with cooking spray. Pour pie filling in casserole dish (medium). Put dry cake mix over this, then slice the oleo thinly and completely cover the cake mix. Fill any uncovered spaces with squeeze oleo. Bake at 325\u00b0 for about 30 minutes.
Preheat oven to 375
Open crescent rolls and cut into 12 equal pieces. Roll each piece into a ball
Stir pie filling and crescents to coat balls with pie filling
Pour into 2 qt casserole dish, make sure crescents are on top of pie filling
Bake 25-30 minutes or until crescents are completely cooked, flip crescents after 15 minutes of cooking. Serve warm with ice cream or milk
Melt margarine in a 9 x 13-inch cake pan and pour into a container to use last.
Spread pie filling into the pan to cover bottom.
Sprinkle dry cake mix over the pie filling.
Pour the melted margarine evenly over cake mix.
Bake at 350\u00b0 for 1 1/2 hours until bubbly and brown on top.
Melt margarine in a 9 x 13-inch pan.
Make batter of flour, sugar, milk and baking powder.
Pour into margarine.
Stir.
Add fruit pie filling.
Bake 40 to 45 minutes at 350\u00b0.
Serve with ice cream or whipping cream.
Spread 1 can crescent rolls in a buttered casserole dish. Press cream cheese onto this. Spread pie filling over cream cheese. Top with other can of crescent rolls. Bake in 350\u00b0 oven until golden brown.
Melt butter in 13 x 9-inch pan in 400\u00b0 oven.
Sift together flour and sugar.
Add milk.
This makes thin batter.
Pour over melted butter.
Spoon pie filling over batter as evenly as possible.
Bake until batter comes to top and brown.