Soften cream cheese and cream with sugar.
Beat in eggs, salt and vanilla.
Pour into unbaked crust.
Bake at 350\u00b0 for 20 minutes.
Chill.
Top with fresh peaches, strawberries, etc., or canned fruit pie filling and topping.
Spread the fruit pie filling evenly in an 8 x 8-inch pan. Spread the dry cake mix evenly over the pie filling.
Pour the melted margarine over the dry cake mix.
Bake at 300\u00b0 for 10 to 20 minutes, or until lightly brown.
Enjoy!
Heat oven to 425\u00b0F Use a 9-inch glass pie plate and make pie crusts as directed on box for two-crust pie.
Pour pie filling into crust-lined plate. Top with second crust; seal edge and press edges together with a fork to seal.
Brush top crust with milk; sprinkle with sugar. Cut several two inch slits on top crust.
Bake 40 to 45 minutes or until crust is golden brown. After 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 15 minutes before serving.
Use an oblong cake pan or baking dish.
Melt margarine in baking dish.
Mix together flour, sugar, baking powder and milk. Beat by hand until smooth.
Pour into the buttered baking dish; do not stir!
Spoon in 1 can of fruit pie filling.
Take knife and swirl one time.
Bake at 375\u00b0 for 15 minutes, then turn oven down to 350\u00b0 and bake for 30 minutes.
Soften cream cheese and add Eagle Brand milk, lemon juice and whipped topping.
Mix together and pour into crusts.
Chill.
Top with chilled fruit pie filling (cherry, blueberry or strawberry). Yield:
2 pies.
argarine and flour as for pie. Mix together beaten egg yolks
Wash fruit and let dry.
Mix flour and sugar together.
Place fruit in unbaked pie crust and pour the flour-sugar mixture over fruit.
Slice the stick of oleo and place on top of pie.
This will make a top crust.
Bake at 350\u00b0 until light brown.
Place stick of butter in deep dish and melt in a 325\u00b0 oven, then let cool.
Mix sugar, flour and milk.
Pour this over cooled butter.
Place fresh or frozen fruit or berries onto batter. Sprinkle 1/4 cup sugar over top.
Bake 40 minutes.
Batter will rise to top of pie and brown.
Slice 2 bananas in each pie crust.
Mix cream cheese and sugar.
Beat with mixer until smooth.
Add 2 cups Cool Whip. Divide in half and pour over bananas.
Open pie filling and put 1/2 can on each pie.
Top with remaining Cool Whip.
Chill 2 hours and serve.
In a 9 x 13-inch Pyrex dish, put fruit on bottom.
Sprinkle cake mix, covering fruit.
Sprinkle nuts, covering cake mix. Drizzle butter on top.
Bake for approximately 30 to 45 minutes at 300\u00b0.
Put the can of fruit pie filing in a small baking dish. Spread the Jiffy cake mix on top of the fruit filling.
Dot butter or margarine on the cake mix.
Sprinkle chopped pecans on top. Bake at 350\u00b0 for 40 minutes.
Enjoy!
Melt oleo; put in baking dish.
Mix flour, sugar and milk. Pour in baking dish, then add fruit on top of this.
Bake at 350\u00b0 or 375\u00b0 until crust is brown.
(Crust will come to top as it bakes.)
Mix all fruit and nuts together and pour fruit pie filling over mixture.
Refrigerate after stirring together and serve. Good and easy.
Melt margarine in square 8 or 9-inch baking dish.
Mix flour, sugar, milk and egg until well blended.
Pour in pan over melted margarine.
Do not mix.
Then spoon fruit or pie filling over batter.
Do not mix.
Bake at 350\u00b0 for 35 minutes or until golden brown on top.
Serve warm or cold.
May top with vanilla ice cream.
Recipe can be doubled for a 9 x 13 x 2-inch pan.
Serves 4 to 6 people.
Melt margarine in deep pie pan or baking dish.
Then mix together remaining ingredients, except fruit.
Pour this mixture into margarine.
Do not stir.
Pour in canned/sweetened fruit or use fresh fruit and juice which has been cooked.
Do not stir. Bake in moderate oven.
This forms its own crust.
Spread 1 can, 20 to 22 ounces, fruit pie filling in 8-inch square dish.
Microwave at High 7 minutes.
In small bowl, combine 1 box 1 layer cake mix, 2 tablespoons sugar, 1 teaspoon cinnamon and 1/2 cup nuts.
Cut in 1/4 cup butter until mixture resembles coarse crumbs.
Sprinkle over fruit.
Microwave on High 10 to 12 minutes.
Combine dry ingredients with milk to make thin batter. Melt margarine in a deep bowl in oven while it is preheating to 350\u00b0. Pour batter into middle of melted margarine. Do not stir. Carefully pour fruit which has been sweetened with 1/2 cup sugar and seasoned as you wish over batter. (Any canned fruit pie filling may be used, too.) Do not stir. Bake at 350\u00b0 for 1 hour or until crusted on top.
Sift together flour, sugar, baking powder and salt into a large bowl.
Add milk and stir.
Melt butter in a 13 x 9-inch baking pan.
Pour batter into pan.
Spoon fruit over top.
Bake at 375\u00b0 for 40 minutes.
Serve warm.
May serve with vanilla ice cream or whipped cream.
Serves 6 to 8.
Mix together cake mix, eggs and fruit pie filling.
Spread in 9 x 13-inch pan.
Top with mixture of butter, flour and brown sugar.
It should be crumbly.
Bake at 350\u00b0 for 40 to 45 minutes.
Melt one stick margarine or butter in either microwave or saucepan.
Add flour, sugar and baking soda to make crumb mixture. Grease a 9-inch pie plate and put in 1/2 of crumb mixture.
Pour in one can of pie filling and top with remaining 1/2 of crumbs. Bake at 350\u00b0 for 45 minutes.