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.
Dissolve jello with 1 cup boiling water.
When cool, add cherry pie filling and let set in refrigerator for about 2 hours.
Combine cake mix, eggs and oil. Add cherry pie filling. Pour into sprayed 9 x 12-inch pan.
Combine in a large bowl the flour, sugar, oil, eggs, vanilla, baking soda and cinnamon; mix well.
Stir in cherry pie filling, chocolate chips and nuts.
Pour into greased and floured Bundt pan.
Bake for 1 hour at 350\u00b0.
Mix with mixer the Cool Whip, pudding mix and milk.
Line pan with graham crackers (9 x 13-inch Pyrex dish).
Pour half of mixture over crackers.
Add another layer of crackers over mixture.
Add rest of mixture, then add a can of cherry pie filling on top.
Mix chocolate cake mix, oil and eggs with electric mixer until blended.
Add cherry pie filling and mix with electric mixer just until blended, so it breaks up the cherries some.
Pour into a greased and floured 9 x 13 pan.
Bake in 350\u00b0 oven for 25 to 30 minutes.
This is a dense, moist cake.
br>For the filling, place the morello cherries and cherry pie filling in a
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch, and
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.
Meanwhile, prepare pie crust squares and cherry pie filling.
Roll pie crust to 1
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.
Brown pork chops quickly in a little fat in a heavy skillet. Sprinkle with salt and pepper.
In slow cooker stir together half of the can of cherry pie filling, lemon juice, mace, and bouillon granules.Mix well.
Place pork chops on top of mixture.
Cover and cook on LOW for 6 to 7 hours.
Warm the other half of cherry pie filling and pass in sauce dish when serving chops.
Prepare pie crust for a 2-crust pie, using a 9-inch pie pan. Packaged pie crust may be used.
Preheat oven to 425\u00b0.
In a large bowl, combine cranberries, sugar, cornstarch and almond extract, if desired, and mix well.
Add the cherry pie filling and mix lightly.
Spoon into pie crust lined pan.
Decorate the top crust as desired and place on pie.
Seal the edge.
Bake at 425\u00b0 for 35 to 45 minutes or until crust is golden brown and filling is bubbly.
Preheat oven to 325.
Do NOT stir at any time.
Pour cherry pie filling into 9 x 13 pan.
Spread pineapple with juice over cherry filling.
Do not stir.
Sprinkle cake mix over pineapple.
Sprinkle coconut over cake mix.
Sprinkle nuts over coconut.
Pour melted butter over all.
Bake 40 minutes or until top is golden brown.
b>pie shell.
Spread half of cherry pie filling in bottom; set rest of filling
Crumb Topping: Mix flour, sugar, brown sugar, and salt.
Cut in butter until the topping resembles corn meal.
Set topping aside.
Preheat oven to 450 degrees.
Spread pizza dough on greased 12 inch pizza pan and prick with a fork 8- 10 times.
Bake crust for 5 minutes.
Remove pizza dough from oven and spread with cherry pie filling.
Sprinkle with crumb topping Bake for an additional 20- 25 minutes or until crust is golden brown.
Let cream cheese stand at room temperature until softened. Beat until fluffy.
Gradually add sweetened condensed milk.
Stir thoroughly until mixed.
Add lemon juice and vanilla.
Stir until well mixed.
Turn mixture into baked crust.
Chill 2 to 3 hours in refrigerator (do not freeze).
Before serving, garnish top of pie with cherry pie filling.
Start oven at 425\u00b0.
Spread 1/2 cherry pie filling over the bottom of crust; save remaining filling.
Bake for 15 minutes until pastry is golden brown.
Beat cream cheese and sugar until smooth.
Add eggs and vanilla and beat.
Pour cheese mixture over hot cherry pie filling.
Reduce heat to 350\u00b0.
Continue baking 25 to 30 minutes.
Before serving, spoon sour cream around rim and spoon the rest of the cherry filling in the center.
Mix cream cheese, sugar and vanilla and fold in Cool Whip. Put mixture into cooled crusts.
Place layer of cherry pie filling on top.
Chill and serve with garnish of Cool Whip.
Prepare bottom pie shell. Sprinkle almonds and lemon rind over bottom crust.
FILLING:
Combine cherry pie filling with lemon juice and almond extract; spoon into pie shell.
Cover with top crust; seal and flute edge. Cut steam vents on top. Place on baking sheet.
Bake at 435F for 15 minutes. Reduce heat to 350F and bake for 25 minutes or until bubbling and browned.
HINT: For a glazed crust, mix 1 egg and 1 tablespoons milk. Brush over top crust before baking.