Grease 9 x 13-inch pan and mix pineapple and cherry pie filling in pan.
Sprinkle cake mix over that.
Cut butter over cake mix.
Cook for 20 minutes, then add chopped nuts.
Cook for 20 more minutes at 350\u00b0.
Cool and serve with Cool Whip for topping or serve plain.
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.
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch
place the morello cherries and cherry pie filling in a bowl. Gently
Mix sliced rhubarb, cherry pie filling, sugar and tapioca. Let stand 15 minutes.
Line a 9-inch pie plate with pastry.
Fill with rhubarb filling.
Lattice top of pie.
Bake at 400\u00b0 for 40 to 45 minutes.
f prepared pan.
Pour cherry pie filling over the crust; spread
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.
Combine cherry pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon together.
Let stand for 15 to 20 minutes. Pour into bottom crust.
Cut 2nd pie crust into strips and crisscross (weave) strips on top of pie filling; brush with milk. Bake at 400\u00b0 for 35 to 45 minutes, until crust is golden brown.
If edge of pie begins to brown too much, cover with aluminum foil to prevent overbrowning.
With an electric mixer, mix lemon juice, cream cheese and marshmallow cream together until smooth. Pour into already prepared graham cracker crust and top with chilled cherry pie filling. Refrigerate until ready to serve.
Preheat oven to 450\u00b0.
Spoon cherry pie filling into a pie plate.
In medium bowl, combine flour, brown sugar and cinnamon. With pastry blender, cut butter or margarine into flour mixture until it resembles peas.
Sprinkle over filling.
Bake 15 minutes. Reduce heat to 375\u00b0; bake 10 minutes.
Serve with whipped topping.
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.
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.
Put cherry pie filling in bottom of 9 x 13-inch pan. Sprinkle cake mix on top.
Put margarine slices on top of cake mix.
Bake in 350\u00b0 oven for 25 minutes.
Heat oven to moderate 375\u00b0.
Pour cherry pie filling into 8-inch square baking pan.
Combine pancake mix, brown sugar and nutmeg.
Stir in egg until all ingredients are moistened.
In mixer bowl, combine milk, sour cream and almond extract. Add pudding mix and beat with rotary or electric beater until creamy and well blended, about 2 minutes.
Fill parfait glasses with alternate layers of pudding, cherry pie filling and almonds. Chill.
Garnish with additional almonds.
Makes 6 parfaits.
br>remove plastic cover from pie crust, and add cream cheese
Cut up bananas and put in a large bowl.
Add sour cream and well drained pineapple and cherry pie filling.
Add pecans or walnuts and marshmallows.
Sprinkle with nuts.
Chill and serve.
Mix first 3 ingredients and beat 4 minutes.
Put cherry pie filling in a greased 9 x 9-inch pan.
Cover with cake batter. Sprinkle with coconut and nuts.
Drizzle melted butter on top. Bake at
350\u00b0 for 40 minutes.
Preheat oven to 350\u00b0.
Mix cake mix, oil and eggs; pour into 13 x 9-inch pan; before baking, take cherry pie filling and spoon onto 16 spots on unbaked cake (4 tablespoons in each direction).
Bake at 350\u00b0 for 35 to 45 minutes.
To serve, cut loose from pan, cut in square, turn upside down on serving plates.
Top with Cool Whip or powdered sugar.
Combine lemon juice and cherry pie filling.
Pour into shallow baking dish.
Sprinkle dry cake mix over filling.
Cut margarine into thin slices over cake mix.
Bake at 350\u00b0 for 40 to 45 minutes.