stirring occasionally.
Soften gelatin in remaining 1/3 cup milk
cups. (I carefully tear the outside brown edges of.).
In large bowl, combine cream cheese and powdered sugar.
Fold ingredients in Cool Whip and spread over cooked, cooled crust. Chill.
Top with cherry pie filling.
Cut in 15 squares. Excellent and easy!
Beat together cream cheese, sugar and milk.
Fold into Cool Whip, then fold in the cake pieces.
Spread entire mixture into 9 x 13-inch pan.
Cover with 1 can cherry pie filling and refrigerate overnight.
Marinate the thawed and drained cherries (where necessary) in Kirsch for 1 hour, at least.
Drain thoroughly and chop coarsely. Break up the chocolate-by-the-pound \"type\" chocolate, for truly luscious candy fudge, or use the widely available chocolate chips. Combine with the marshmallow cream and set aside.
Mix softened cream cheese with confectioners sugar; then mix with whipped Dream Whip.
Put about 1/2 in bottom of cake pan. Cover well in broken pieces of cake.
Put rest of mixture on top and put can of cherries on top.
Chill for a couple of hours or overnight.
Soften cream cheese.
Mix with milk and sugar and slowly beat in Cool Whip and vanilla until mixed.
Cube cake or tear into small pieces and put in deep glass bowl in layers: 1) cream cheese mixture, 2) pieces of cake, and 3) cherries (spoon in juice along edges so that it runs down sides).
Continue layers, ending with cream cheese and cherries on top.
Refrigerate overnight.
Break up angel food cake into bite-size pieces.
Place pieces in bottom of casserole dish.
For ease in mixing allow cream cheese to soften out of refrigerator for a couple of hours.
With wire whisk, blend together cream cheese, whipped topping and sugar until nearly smooth.
Layer this mixture on top of cake pieces. Top dessert with one or both cans of pie filling depending on your liking.
Because of layering, a deep dish is best.
However, if using a shallow pan, at least 9 x 13-inch is recommended.
(Some cans of cherries have a lighter, less sweet
Blend cream cheese and sugar together.
If too stiff, add a little milk.
Set aside.
Spread 1/2 of the Cool Whip in the bottom of a rectangular glass casserole.
Slice cake thin.
Layer with the Cool Whip, cheese, sugar mixture, more cake, then more Cool Whip.
Top with cherries.
Chill.
Mix with mixer the first 6 ingredients.
Slice cake and put in long dish.
Pour mixture over cake and top with cherries.
Mix Dream Whip.
Follow directions on box.
Set aside.
Peel brown off of angel food cake slowly.
Dip out small slices of white cake and layer in bottom of bowl, then put a layer of Dream Whip, then a layer of cherries.
Repeat until ingredients are gone.
Cut angel food cake in bite-size pieces; set aside.
Cook pudding as directed on package.
When thickened, stir in 1/2 of the Angel Flake coconut.
Stir angel food cake into pudding.
Pour in 9 x 13-inch pan.
Line bottom of large dish with graham cracker crumbs.
Mix Dream Whip as directed on the package.
Whip in the softened cream cheese, then add powdered sugar.
Beat well.
Spread this mixture over graham cracker crumbs.
Top with can of cherry pie filling. Place in refrigerator and chill for 8 hours, covered.
stirring, for 3 minutes or until the sugar dissolves. Increase the heat to
Bake cake according to package directions in a 13 x 9-inch pan.
After cake has cooled, top with cherries and then top with Cool Whip.
Refrigerate until ready to serve.
then heat it in the stock pot in the oil until the onions are brown
RYING FOR AUTHENTIC RESULTS. PREPARE MY \"COPYCAT JACK IN THE BOX TACO SAUCE\" RECIPE (RECIPE
Beat cream cheese at medium speed until smooth. Gradually add sugar, beating until blended. Gently fold in the Cool Whip. Place 1/2 of cake cubes in a large glass bowl. Top with 1/2 of cheese mixture. Spread 1/2 of cherry filling over cheese mixture. Repeat layers with remaining cake cubes, cheese mixture and cherry filling. Cover and chill. Yield: 12 servings.
afe container, dissolve the salt in the water. Add the peanuts, stirring so that