TO MAKE THE PIE CRUST Place the flour and
Unroll 1 pkg. crescent rolls and put in bottom of 9 x 13 inch pan that has been sprayed with Pam.
Flatten rolls to cover bottom of pan.
Bake at 350\u00b0 until brown.
Mix 1 cup sugar and cream cheese.
Put on baked crust.
Add peach pie filling.
Unroll the other can of crescent rolls and add to top of pie filling.
Melt margarine and spoon evenly on top of rolls.
Mix 1/3 cup sugar with cinnamon and sprinkle on top.
Bake until top crust is brown.
large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger
Mix all fruit together and then mix peach pie filling with fruit.
Refrigerate before serving.
Mix together the cake mix, eggs, lemon juice, nuts and peach pie filling.
Pour into a 9 x 13-inch pan (greased and floured). Mix together the flour, margarine, sugar and lemon juice. Sprinkle over batter.
Bake at 350\u00b0 for 35 minutes.
Preheat oven to 350.
Heat pecans 5-8 minutes to toast them.
Mix sugar, oil and eggs together in mixer.
Stir flour, soda, salt and lemon rind together.
Gradually add to oil and sugar mixture. Beat at low speed.
Add Vanilla, Peach Pie Filling and pecans.
Pour into 2 8\"x4\" loaf pans. Bake for 45 minutes. Shield with foil and cook 15 minutes longer. Cool 10 minutes in pan then remove and let cool.
Joanne in Maricopa, Arizona.
ix all together.
Pour Peach Pie filling evenly over batter mixture
Preheat oven to 350\u00b0.
Combine dry cake mix, cinnamon, nutmeg in a bowl.
Cut in butter with pastry blender till crumbly.
Stir in nuts; set aside.
Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 dish. Mix well.
Sprinkle crumb mixture over fruit.
Bake 45-50 minutes or golden brown.
Stir lemon juice into peach pie filling.
Cut pie crust into strips.
Place filling in small casserole.
Place pie crust strips over.
Dot with butter; sprinkle with sugar.
Bake in 350\u00b0 oven until crust is brown.
Mix first three ingredients together.
Line pie plate with crushed vanilla wafers and pour preach mixture over and top with Cool Whip.
Freeze in freezer overnight, till frozen, take out and serve.
Mix pie filling, peaches, pineapple and Eagle Brand milk.
Add marshmallows and topping.
Pour into large rectangular glass bowl.
Put into freezer until ready to use.
br>Pour batter into unbaked pie shell.
Spoon cooled caramel
Mix wine, lemon-lime soda, peach schnapps, and pineapple juice in a cocktail shaker; add ice. Stir until wine mixture is chilled.
Place frozen peach, red grapes, and green grapes in a martini glass; strain wine mixture into martini glass.
Mix milk and lemon juice.
Add Cool Whip, pineapple, extract and pie filling.
Pour into loaf pan; mold and freeze.
Cut into squares and serve.
Mix together pie filling, Eagle Brand milk and crushed pineapple.
Add lemon juice and almond extract.
Fold in Cool Whip and nuts.
Freeze.
Mix peach Jell-O with boiling water, then add cold water, pineapple and peach pie filling.
Congeal.
Mix the sugar, sour cream and softened cream cheese by hand.
Spread on top of congealed mixture.
Sprinkle with peanuts.
Refrigerate.
Bake pie shell 15 minutes at 350\u00b0.
Spread peach pie filling in baked crust, saving 2 to 3 slices for later use.
Mix first 4 ingredients and pour over peach layer.
Add 2 to 3 peach slices and slivered almonds on top.
Bake 30 minutes at 350\u00b0.
Drain pineapple well; mix with peach pie filling and put in large oblong dish.
Dissolve Jell-O with boiling water; add cold water and pour over peach mixture.
Congeal.
For strawberry, substitute 2 cartons strawberries instead of peach.
Mix together and freeze.
nch pieces.
Add the peach pie filling, pineapple pieces and pineapple