Melt butter and mix with graham cracker crumbs.
Cover bottom of pan with 1/2 of this mixture; meanwhile, have Dream Whip and milk mixing.
When whipped, add sugar and then cream cheese.
Mix well.
Pour 1/2 mixture over crumbs; then spoon both cans of cherry pie filling over cream.
Top cherries with remaining half of whipped cream mixture.
Then sprinkle remaining half of crumbs over pie for topping.
(Strawberries, peaches, blueberries or pineapple can be substituted for fruit filling.)
In oblong pan, place graham cracker crumbs for crust.
Mix Cool Whip, cream cheese, milk and sugar with electric mixer. Spread half the mixture over crust.
Pour cherry pie filling over mixture.
Pour other half of the mixture over cherries.
Sprinkle graham cracker crumbs on top and refrigerate for 1 hour.
*May substitute strawberry or blueberry pie filling for the cherry pie filling.
Mix crumbs, sugar and margarine melted together and put in bottom of large pan for crust.
Save some crumbs to sprinkle on top.
Pour in cherry pie filling.
Mix Dream Whip as on package with chilled milk; add cream cheese and vanilla.
Mix until well blended.
Chill for about 1 hour.
Mix graham cracker crumbs with butter.
Grease bottom of baking dish or sheet cake pan and spread 1/2 of crumbs in bottom of pan.
Cream package of cream cheese with sugar.
In another bowl, mix milk and Dream Whip and beat until stiff.
Combine with cream cheese mixture.
Spread half of this mixture on top of crumbs.
Add cherry pie filling for the next layer.
Spread other 1/2 of cheese mixture on top of cherries.
Add other half of crumbs for last layer.
Chill overnight.
Mix cracker crumbs and butter.
Save 1/2 cup for topping. Pack in bottom of 9 x 13-inch pan.
Cream sugar and cream cheese; set aside.
Mix Dream Whip and milk until fluffy.
Add vanilla and cream cheese mixture.
Spread 1/2 of mixture on top of cracker crumbs.
Next, spread cherry pie filling.
Put remaining Dream Whip and cream cheese mixture on top.
Finish by sprinkling 1/2 cup crumbs on top.
Chill for several hours.
Melt margarine and graham cracker crumbs.
Press firmly with a fork into bottom of dish to make crust.
Pour cherry pie filling on top of crust.
Cream together the sugar and cream cheese, then fold in the Cool Whip.
Spoon this on top of the cherry filling. Refrigerate for several hours.
Combine cracker crumbs and butter.
Line a 9 x 13-inch dish with 1/2 mixture.
Blend cream cheese, sugar and Cool Whip. Spread 1/2 of this mixture over cracker crumbs.
Top with cherry filling.
Add remaining cream cheese mixture; top with remaining crumbs.
Refrigerate for 2 hours.
In a 9 x 13-inch glass dish, pour pie filling on bottom. Spread evenly.
Sprinkle dry cake mix over pie filling.
Melt butter and pour over cake mix.
Bake at 350\u00b0 for 30 to 40 minutes or until golden brown.
Mix
with
mixer
the Dream Whip, sugar, milk and cream cheese until stiff.
Melt margarine and mix with crumbs.\tPut a layer of crumbs, a layer of Dream Whip, layer of cherry pie filling and a
layer
of Dream Whip in pan.
Top with rest of crumbs and
let stand
for 1 hour in refrigerator.\tUse a 9 x 13-inch pan.
Melt butter. Mix with graham crackers. Mix dream whip according to package directions. Mix together cream cheese and sugar; add to dream whip, put graham cracker mixture on bottom of 8 inch dish saving 1/4 cup for top. Add 1/2 dream whip mixture. Spread cherry pie filling over. Top with remaining dream whip. Sprinkle graham cracker on top.
Mix margarine, cracker crumbs and 1/2 cup sugar for the crust. Set aside.
Mix graham cracker crumbs with margarine.
Save 1/2 cup crumbs for top.
Mix cream cheese and sugar.
Mix Dream Whip with milk and vanilla.
Line pan with cracker mix.
Add cheese mixture, then cherries.
Top with Cool Whip.
Best to let set overnight in refrigerator.
Melt butter.
Add to graham cracker crumbs with 1/2 cup of sugar mixed in it.
Whip cream cheese until smooth (add 1 cup of milk gradually to help blend), then add 1 cup sugar and 2 packages Dream Whip until blended.
Then layer:
first layer, graham crackers; second layer, cream cheese mix; third layer, cherries. Continue until all used up.
Chill for about 3 to 4 hours.
Grind wafers.
Set 1 cup aside for topping.
Heat 1 stick margarine.
Mix 2 cups wafer crumbs.
Press in oblong dish.
Mix Cool Whip, cream cheese and sugar together.
Add 1/2 to crust.
Add can of pie filling.
Then add the other half.
Sprinkle 1 cup crumbs on top.
Chill overnight.
Mix graham cracker crumbs with sugar and margarine.
Save 1/4 cup for top.
Spread in sheet pan (11 x 13-inch) or a 2-quart casserole dish.
Bake about 10 minutes at 350\u00b0.
Let cool.
Mix cream cheese, powdered sugar and Dream Whip and spread on crust. Next, layer cherry pie filling, then the remainder of Dream Whip. Sprinkle with 1/4 cup crumbs.
Chill to serve.
In a large bowl, combine cherry pie filling, pineapple, sweetened condensed milk, and chopped nuts. Fold in whipped topping until no streaks remain. Spoon into pie crusts. Chill for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Combine the butter or margarine, flour, white sugar and chopped pecans. Press mixture into the bottom of one 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 20 minutes. Allow crust to cool completely before preceding.
Prepare the dream whip according to the package directions.
Blend the cream cheese and the confectioners' sugar together. Fold in the dream whip and spread over the top of the cooled crust. Top with the cherry pie filling and refrigerated before serving.
Combine graham cracker crumbs and margarine for crust.
Mix condensed milk, cream cheese and lemon juice.
Chill.
Layer crust, condensed milk mixture, cherries (hold out a few for topping) and Dream Whip, as directed.
Mix crackers and butter for crust.
Beat the cream cheese, sugar and vanilla until fluffy.
Mix dry dessert topping.
Fold into cream cheese.
Chill overnight.
Top with cherry pie filling. Optional:
Sprinkle crumbs on top.