Drain canned fruit. Add to pie filling. Add marshmallows and sliced bananas. Chill until ready to serve.
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.
Mix together pie filling, oranges, pineapple and cherries.
Fold in banana (don't squish it!).
Chill 3-4 hours.
(Optional): Fold in walnuts right before serving so they don't get soggy.
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
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.
br>In a large salad bowl, combine the peach pie filling and pineapple chunks
Drain oranges, pineapple and strawberries.
In a mixing bowl, combine oranges, pineapple, strawberries, peach pie filling, apricot pie filling and bananas.
Gently mix together.
Place in a beautiful crystal bowl for serving.
This is a wonderful fruit salad for special holiday dinners.
Serves 16.
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.
Mix jello in 2 cups boiling water until dissolved.
Add peach pie filling and pineapple.
Mix well.
Pour in container and chill until firm.
Chop and mix together all ingredients, except pie filling. After mixing, pour peach pie filling over and mix again.
Let sit about 1 hour in refrigerator for fruit to blend before serving.
Drain pineapple and oranges.
Mix together all fruit in large bowl.
Add peach pie filling and chop peaches.
Mix thoroughly. Pie filling acts as dressing.
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.
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.
Dissolve Jell-O in water.
Add pie filling; mix well and pour into pans.
Refrigerate until set.
In a large bowl, combine peach pie filling, pineapple chunks, oranges, grapes, bananas and marshmallows.
If making ahead of time, omit bananas and marshmallows until ready to serve.
Makes 8 servings.
Dissolve orange and lemon jello in boiling water.
Add orange juice.
Refrigerate (after mixing well) until slightly thickened. Mix together (with mixer) softened cream cheese, Cool Whip and pecans.
Fold into jello mixture.
Pour into a 9 x 13-inch Pyrex. Chill until almost firm.
Dissolve the peach jello in 1 cup boiling water.
Stir the peach pie filling in.
Chill until partially congealed and pour over top of other layer.