Pour pie filling into prepared crust.
Mix together oats, flour, sugar and butter.
Spread evenly on top of apple or other Lucky Leaf pie filling.
Bake at 375\u00b0 for about 45 minutes or until top is browned.
Let cheese get soft.
Add sugar, beat real well.
Add Cool Whip and vanilla.
Put into two graham cracker crusts.
Make at night and put in refrigerator until morning.
Keep blueberry pie filling in refrigerator also.
Put half of can on each pie.
uice & vanilla; mix well. Add Lucky Leaf pie filling and stir. Pour batter evenly
br>Divide a can of pie filling into 3 parts.
Cover
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.
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.
ase.
Spoon pie filling over top.
Gently spread pie filling to make
It will help keep the pie from 'weeping'.).
Add salt
sing fresh fruit, jam or pie filling, hold it aside.
If
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
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.
*Examples:
Chocolate cake mix, cherry pie filling; lemon cake mix, peach pie filling.
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.
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.
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 with 1 cup boiling water.
When cool, add cherry pie filling and let set in refrigerator for about 2 hours.
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.
Mix eggs, flour, sugar, vanilla and shortening.
Spread 2/3 of the batter in a cookie sheet with sides.
Spread pie filling over the batter.
Spot on remaining batter. Bake at 350\u00b0 for 40 to 50 minutes.
Cool and cut to serve.