To make the cherry compote, mix the cherries with
Stir whipped topping and cream cheese together.
Fold in pie filling and oranges.
Line bottom of a 9 x 5 x 3-inch loaf pan with waxed paper.
Pour in cherry mixture.
Cover.
Freeze until firm.
Fold all ingredients
together in large bowl.
Put Cool Whip in first,
then
condensed\tmilk,
cherry
pie
filling, crushed pineapple, pecans
and
marshmallows.
Stir
to
make smooth. Pour into 13
x 9-inch plastic container and freeze 3 to 4 hours or overnight.
Can be made days ahead and frozen.
Mix and freeze in a 9 x 13-inch container.
May also be frozen in paper liners in cupcake pan.
Mix all together and put in cupcake papers; freeze in plastic container or on cookie sheet and put into another container after frozen.
Keeps in freezer for 2 or 3 months.
Mix well and keep frozen.
Stir together topping and cream cheese.
Fold in pie filling. Put oranges into cherry mixture.
Line a pan (9 x 5 x 3-inch) loaf pan with waxed paper.
Freeze until firm.
To serve, let stand 10 minutes. Garnish with leftover orange slices.
Its fast and good and you can make this ahead.
Mix, freeze and serve frozen.
Mix all ingredients and freeze.
Serve frozen.
Chop frozen pie in small pieces and place in glass baking dish.
Add sugar and butter.
Bake at recommended setting and time on pie box.
Serve warm with whipped topping.
Place cherry concentrate in a glass. Slowly stir in ginger ale.
Can substitute strawberry or blueberry pie filling in place of cherry.
Mix first 5 ingredients until well blended.
Add cherry or strawberry pie filling and mix.
Freeze.
Beat together Cool Whip and milk.
Add cherry pie filling, pineapple and nuts.
Freeze and use when needed.
Mix all ingredients.
Freeze in 9 x 13-inch pan.
Cut in squares and garnish with Cool Whip and a cherry.
owl; reserve 3/4 cup cherry juice.
Mix Equal(R
n platter with bowl of Cherry Sauce in the center.
br>For the blueberry and Cherry.
mix all ingredients and
Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice. Mix Equal, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Remove from heat and stir in cherries; stir in food color.
hipped cream. Fold in the cherry puree then divide 3/4