Mix all fruit together and then mix peach pie filling with fruit.
Refrigerate before serving.
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.
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, nutmeg
Drain canned fruit. Add to pie filling. Add marshmallows and sliced bananas. Chill until ready to serve.
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\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.
ix all together.
Pour Peach Pie filling evenly over batter mixture and
nch pieces.
Add the peach pie filling, pineapple pieces and pineapple juice
Preheat oven to 425\u00b0.
Into a 1 1/2-quart shallow baking dish, spoon peach pie filling.
Into a medium bowl, measure flour, brown sugar, cinnamon and salt.
With pastry blender or 2 knives used scissor-fashion, cut in butter or margarine until mixture resembles coarse crumbs.
Stir in coconut.
Crumble mixture evenly over peach pie filling.
Bake 15 minutes or until topping is golden brown and filling is bubbly.
Serve with half and half.
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.
Cream the butter and sugar.
Add eggs one at a time.
Add flavoring.
Mix flour, baking powder and salt.
Add to creamed mixture.
Reserve 1 cup for topping, press remaining in greased 9 x 12-inch pan.
Add apple pie filling at one end of the pan and peach pie filling at the other end of the pan.
Put reserved batter on top in blobs; stretch out.
Bake at 350\u00b0 for 40 minutes on middle rack.
Eat from what half you desire.
Other fruits may be used.
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.
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.
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.
Pour crushed pineapple in bottom of cake pan.
Pour peach pie filling over top of crushed pineapple.
Pour dry cake mix over peach pie filling.
Pour melted butter over cake mix.
Bake at 350\u00b0 until brown.
Mix jello in 2 cups boiling water until dissolved.
Add peach pie filling and pineapple.
Mix well.
Pour in container and chill until firm.
To standard muffin mix, add peach pie filling (chop up the peach slices, but use all of the can contents, including the thickening, which makes the muffins moist), nutmeg and nuts.
Mix with enough water to make a stiff dough.
Divide into muffin tins. Will make 12 large muffins or 24 medium muffins.
Bake at 375\u00b0 until done.
Beat cream cheese until creamy.
Then add Eagle Brand milk, lemon juice and vanilla.
Beat until smooth.
Stir in Cool Whip. Pour over pie crust.
Let set.
Then top with pie filling.
Chill before serving.
Combine the cherries, oranges and grapes.
Add the fruit cocktail.
Mix with peach pie filling.
Refrigerate.
Just before serving, add the bananas.
Put in your favorite pedestal or clear glass bowl.