Use large rectangular (approximately 9 x 13-inch) glass pan that has been sprayed with Pam.
Mix cherry pie filling and crushed pineapple together.
Pour into pan.
Pour dry cake mix evenly over fruit.
Pat down lightly.
Pour pecans over top.
Pour melted butter evenly over cake and fruit mixture.
Bake at 350\u00b0 for 45 to 50 minutes.
Watch and don't let nuts get too brown.
heese mixture.
Top with cherry pie filling now OR, you
Combine butter and graham crackers. Mix well.
Press 3/4 of this into bottom of a cake pan. Set remaining crumbs aside for topping.
Melt marshmallows in milk over low heat. Cool and then fold in the whipping cream.
Place 1/2 of cream mixture on top of the cracker crumb crust.
Spread pie filling over the cream mixture.
Top with remaining cream mixture.
Sprinkle with remaining cracker crumbs.
Chill overnight.
In a bowl, combine the graham cracker crumbs, confectioners' sugar and butter. Press onto the bottom of an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray.
In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust. Spoon pie filling over top. Refrigerate for 1 hour or until chilled.
rust.
Top with the cherry pie filling.
Chill at
Mix all ingredients together in bowl.
Refrigerate.
Use as a stuffing for cherry or regular tomatoes.
Cool completely.
To assemble dessert, place one cake layer on
For cherry topping: In small saucepan combine
Mix well.
Fold in a large container.
Use as salad or dessert.
Can be frozen.
Refrigerate for a day, then dip it out in serving size scoops and freeze.
Take it out of the freezer; let it thaw about 1 hour.
Beat egg whites until frothy; add cream of tartar and beat until stiff peaks form.
Fold in crackers, sugar and nuts.
Put into ungreased oblong baking dish and bake 20 minutes.
Let cool thoroughly.
Top with Dream Whip (mix according to directions on envelope).
Then top with cherries.
Let chill for 5 hours before serving.
Great dessert to make day before you need it.
Whip Dream Whip.
Add cream cheese.
Mix thoroughly together. Put over graham cracker crust.
Put cherry pie filling on top. Refrigerate at least 2 hours.
Use a 9 x 13-inch pan for this recipe.
Prepare graham cracker crumb crust according to graham cracker crumb box.
Prepare 1 envelope of Dream Whip according to package. Add softened cream cheese and powdered sugar.
Mix with mixer until smooth, then pour over cool crust.
Chill for at least 4 to 5 hours.
Before serving pour cherry pie filling over dessert.
Mix all ingredients together until smooth and pink.
Refrigerate for at least two hours, preferably over night.
Dissolve jello in 1 cup hot water; add 3/4 cup cold water. Dissolve well; add pineapple and pie filling.
Chill in long dish; cut in squares.
Can be used as salad or dessert.
Tear the angel food cake into 1-inch cubes (into a large bowl).
With your fingers, tear the cream cheese into small pieces (into the same bowl).
Add the Cool Whip.
Toss \"gently\", you don't want to break up the angel food cake too much but still tastes great if you do.
Turn cake mixture into a 13x9-inch casserole dish and top with the cherry pie filling.
Refrigerate until ready to eat.
Servings are approximate.
Original recipe called for 1 can of topping but I always use 2.
Thaw Cool Whip.
Put in large bowl add all other ingredients and mix well.
Pour into 9 x 13-inch dish and freeze.
Remove from freezer and partially thaw before serving.
Can be used as a salad with meal or as a light dessert.
Mix crumbs with sugar; pour melted butter over mixture and toss lightly.
Pat firmly over entire bottom of a 9-inch pan. Cream the cheese, vanilla and powdered sugar.
Beat until fluffy, blend in prepared topping and spread over crumb crust.
Pour pie filling over topping.
Chill 8 hours or overnight.
Mix all together and chill overnight.
Quick and easy dessert.
Mix all ingredients together.
Put in a 13 x 9-inch pan. Freeze until firm.
Can be used as a salad or a dessert!
Fold marshmallows into whipped cream and pour into graham cracker crust.
Place cherry pie filling on top of mixture. Cover with foil and refrigerate at least 8 hours.
Overnight is best.
Double recipe in a 9 x 13-inch pan.