In large mixer bowl, beat cheese until fluffy.
Gradually beat in Eagle Brand until smooth.
Stir in vanilla.
Pour into prepared crust.
Chill 3 hours or until set. Top with cherry pie filling when serving.
Refrigerate leftovers.
Dissolve gelatin in boiling water. Let cool to room temperature. In a blender, combine the cooled gelatin mixture, cream cheese and cottage cheese. Cover and process until smooth. Transfer to a bowl and fold in whipped topping. Pour in prepared crust. Sprinkle on crumbs. Refrigerate until ready to serve. Garnish with reduced-sugar cherry pie topping.
Preheat oven to 350.
Mix first 7 ingredients in blender.
Pour into pie crust.
Bake 30 minutes until set.
Refrigerate overnight. (At least 4 hours).
Spread cherry pie filling on top just before serving.
place the morello cherries and cherry pie filling in a bowl. Gently
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch
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.
eavy cream, half-and-half, sugar, nutmeg, and cinnamon in a
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.
In a large bowl, beat cream cheese until smooth. Gradually beat in lemon juice, milk, and pudding mix. Gently fold in whipped topping.
Spread into pie crust. Spoon cherry pie filling over top. Refrigerate a minimum of 4 hours before serving.
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.
In bowl, mix sour cream, pudding mix and Cool Whip. Add about 2 tablespoons of cherry pie filling and mix together. Pour into crust.
hisk together the flour, white sugar, brown sugar, nutmeg, and salt in
00b0.
Prepare pie shell.
Spread half of cherry pie filling in
With an electric mixer, whip cream cheese and powdered sugar until creamy. Fold in Cool Whip and mix until combined. Pour into pie shell. Cover with cherry pie filling. Let refrigerate for 1 hour before serving.
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.
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.
Heat oven to 400\u00b0; grease 10 x 1 1/2-inch pie plate.
Beat first 5 ingredients 1 minute, or until smooth.
Pour into pan and spoon cherry pie filling over batter.
Bake 25 minutes.
Mix butter with Bisquick; add sugar and cinnamon.
Crumble on pie and bake 10 minutes.
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.
iquid from each can of cherry pie filling and reserve liquid for
xture over the ready-made pie crust.
Cover and chill