*Examples:
Chocolate cake mix, cherry pie filling; lemon cake mix, peach pie filling.
Cream together shortening and butter.
Add sugar gradually. Add eggs.
Beat well and add flour gradually.
Spread mixture in 13 x 9-inch greased pan saving 1/2 cup of dough.
Spread 1 can apple pie filling and top with drops of remaining dough and bake at 350\u00b0 for 40 minutes.
When cake is still warm, spread with powdered sugar.
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.
Preheat oven to 350.
Pour pie filling into pyrex dish.
Combine all other ingredients until butter is the size of small balls/peas.
Top pie filling.
Bake 30-35 minutes or until crisp is golden brown.
Put pie filling in a baking dish.
Place bread on top of filling.
Melt butter.
Add sugar and eggs.
Mix well.
Pour mixture over bread.
Bake at 350\u00b0 until brown.
Beat together oil, eggs and vanilla.
Sift dry ingredients together and add to egg mixture.
Stir in cherry pie filling and nuts by hand.
Pour into 2 greased and floured loaf pans.
Bake at 350\u00b0 for 50 minutes to 1 hour.
Empty filling into 8 or 9-inch square pan and sprinkle with cinnamon to taste.
Beat one egg slightly and add vanilla extract. In another bowl mix next 3 ingredients.
Add egg and mix until crumbly.
Distribute evenly over pie filling.
Pour margarine over top and bake in 375\u00b0 oven for 30 minutes or until golden brown and done.
Serve warm with ice cream.
Heat oven to 350\u00b0.
Place biscuits in ungreased 8 or 9-inch round cake pan; press over bottom and about 1-inch up sides to make crust.
Melt margarine in saucepan; add pie filling, cinnamon and brown sugar.
Pour into pie crust.
Bake 30 minutes.
Serve warm with vanilla ice cream.
Serves 5.
In a Pyrex dish, melt butter.
Then in a mixing bowl, combine margarine, flour, sugar and milk.
Pour into Pyrex dish.
Pour pie filling into center of dish.
Bake at 350\u00b0 until golden brown.
ase.
Spoon pie filling over top.
Gently spread pie filling to make
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.
then dollup tablespoonfuls of the pie filling all over top of the
It will help keep the pie from 'weeping'.).
Add salt
sing fresh fruit, jam or pie filling, hold it aside.
If
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.
Beat all of the ingredients (except pie filling) for 3 minutes.
Spread onto a 10 x 14-inch greased and floured pan. Pour a can of pie filling over the top of this.
Bake at 350\u00b0 for 35 to 45 minutes.
Dissolve jello in hot water.
Stir in pie filling.
Pour into pie filling.
Pour into 9 x 13-inch pan and refrigerate until firm.
Melt cream cheese and marshmallows together.
Cool completely.
Add Dream Whip (or Cool Whip).
Spread over jello and sprinkle with nuts.
Combine cake mix, eggs and oil. Add cherry pie filling. Pour into sprayed 9 x 12-inch pan.
Dissolve Jell-O in 2 cups boiling water.
Add 1 cup cold water and pie filling.
Mix well and pour into 9 x 13-inch pan.
Chill until set.
Spread Dream Whip over top of set Jell-O.
Dissolve jello with 1 cup boiling water.
When cool, add cherry pie filling and let set in refrigerator for about 2 hours.