ix all together.
Pour Peach Pie filling evenly over batter mixture
large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger
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.
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.
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.
Mix peach pie filling, fruit cocktail, pineapple, oranges, cherries and pecans.
Sprinkle pudding mix over the mixture.
Stir and chill.
Before serving, cut up bananas and add.
Quick, easy and good.
In 11 x 7-inch Pyrex dish, melt margarine.
Set aside.
In small bowl, combine sugar, milk and flour.
Pour into melted margarine.
Do not stir.
Pour peach pie filling over this.
Do not stir.
Bake at 350\u00b0 until brown and bubbly.
Drain pineapple and chunky mixed fruit before adding to peach pie filling. Add as many strawberries as desired. You can also add other fruits such as grapes or kiwi fruit. Add sliced bananas last. Let chill before serving.
Put the slices of bananas in a separate bowl then drain the pineapple juice into the bowl with bananas.
In large serving bowl, add pineapple, mandarin oranges (drained), frozen strawberries and peach pie filling.
Drain pineapple juice from the bananas and add to bowl.
Stir all ingredients together. Refrigerate all day or overnight.
Any variety of fruits can be used.
Change the pie filling to a different flavor.
Put the peach pie filling in first; after each fruit stir the pie filling to cover the fresh fruit.
If desire, put Cool Whip on top.
Pour juice from pineapple into bowl.
Slice bananas and put in juice.
Leave for about 10 minutes.
Put pineapple, peach pie filling and strawberries into bowl.
Take bananas out of juice and add to fruit mixture.
Refrigerate.
Be sure to use peach pie filling as this is the binder.
Other types of fruit can be substituted.
Combine all fresh fruits with peach pie filling and refrigerate until chilled and ready to serve.
Can be used as a salad or dessert.
Mix sliced bananas with lemon juice.
Mix other ingredients together.
Blend in bananas.
Mix in can of peach pie filling. Cool until ready to serve.
br>Pour batter into unbaked pie shell.
Spoon cooled caramel
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.