reserving 1 tbsp for frosting.
To remaining maraschino cherry juice, add
Mix together graham cracker crumbs and 1/4 cup melted butter. Pack this mixture into a 9 x 13-inch pan.
Beat together cream cheese, sugar and milk.
Spread over the graham cracker crust. Sprinkle with chopped nuts.
Prepare 1 package of whipped topping mix and spread over nuts.
Let sit in refrigerator for 1/2 hour. Remove and spread cherry pie filling over top.
Refrigerate for 24 hours before serving.
heese mixture.
Top with cherry pie filling now OR, you
For Cake:.
Beat gradually 1/
Mix all ingredients together in bowl.
Refrigerate.
Use as a stuffing for cherry or regular tomatoes.
Chop the cherries into fourths, but reserve a few for the top whole.
Mix pudding with cool whip and pineapple with juice.
Add walnuts, chopped cherries and marshmallows.
Combine well.
Refridgerate for at least 24 hours so marshmallows can soften, but can be served after 2 hours.
Garnish with whole cherries on top.
Combine the Cool Whip and Eagle Brand milk.
Add the cream cheese and cherry pie filling; mix at low speed.
Makes two 9 x 9-inch dishes or one 9 x 12-inch dish.
(I usually freeze this dessert for a quick frozen dessert.
It is also good not frozen.)
For cherry topping: In small saucepan combine
Beat egg whites until stiff.
Fold in soda crackers and nuts. Spread in greased 9 x 13-inch pan.
Pull mixture up the sides of the pan with a spatula.
Bake at 350\u00b0 for 25 minutes.
Cool.
When cooled, spread whipping cream over the meringue.
Top with pie filling.
You may substitute other fillings.
Excellent when strawberries are used.
Very pretty dessert for a special occasion dinner party.
Cut into squares.
Stir all ingredients together until well blended.
Chill. Serve in small dessert bowls.
Great for summer picnics!
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.
Combine all ingredients in a large bowl; mix well.
Chill overnight before serving.
Spoon into serving dishes.
In large bowl mix all ingredients together. Place in covered bowl and keep chilled until ready to serve.
Can decorate the top of the salad with reserved cherries or some pecan halves for a nicer presentation.
Mix all ingredients at once.
Pour into glass bowl or 9 x 13-inch pan.
Refrigerate overnight.
May freeze leftovers.
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.
Mix all ingredients together and chill at least 2 hours before serving.
Place pineapple chunks in glass 9x13 baking dish.
Pour pie filling over pineapple.
Sprinkle dry cake mix on top, and pour melted butter over all.
Bake in preheated 350 degree oven, UNCOVERED, for one hour.
Put pie filling in 13 x 9-inch pan and sprinkle cake mix evenly over the pie filling.
Drizzle melted margarine over the cake mix.
Bake for approximately 1 hour at 325\u00b0 or until bubbly and golden brown.
et aside 1/2 cup for the topping.
Press the
Combine dry ingredients.
Add 2 tablespoons of mix to the cherries.
Add the sugar to the beaten egg and beat for 5 more minutes.
Stir in dry ingredients, butter, almond extract and cherries.