repare whipped cream filling. Add all Filling ingredients (except pie filling!) Whip until stiff
Preheat oven to 375\u00b0.
Spread 1 can raspberry pie filling over bottom of ungreased square cake pan.
Sprinkle 1 box yellow or white cake mix (dry) over filling.
Mix eggs, oil and nuts together and pour over dry cake mix.
Mix with a fork; it will be lumpy. Bake at 375\u00b0 for about 40 minutes.
Serve warm with whipped cream or Cool Whip.
Can vary pie fillings and cake mixes.
Apple pie filling with spice cake mix or any fruit pie filling with cake mix of your choice.
f dough.
Spread the raspberry pie filling on top.
On each
Put gelatin mix into a large bowl.
Mix 1 cup water and crushed pineapple together in a saucepan; bring to a boil and immediately pour over the gelatin mix. Stir the mixture to dissolve the gelatin mix; add cold water and raspberry pie filling. Stir the mixture and pour into a 9x12-inch dish.
Cover dish with plastic wrap and refrigerate until the gelatin layer is set, about 4 hours.
Whip cream cheese until smooth; add sour cream and confectioners' sugar and mix until creamy. Spread the cream cheese mixture over the set gelatin.
Pour the raspberry gelatin into a mixing bowl and combine with boiling water until gelatin is melted.
Add the raspberry pie filling.
Pour into a glass 9x13\" pan and place in the refrigerator until set.
With a mixer, combine the cream cheese, sugar and whipped topping until smooth and thoroughly mixed.
Spread over the set gelatin mixture.
Combine the melted margarine, pretzels, walnuts and sugar until well mixed.
Sprinkle the topping over the cream cheese layer.
Keep refrigerated until ready to serve.
Prepare cake mix according to directions.
Bake in greased pan.
Mix cream cheese and 1 cup confectioners sugar.
Fold in whipped cream with 1/2 cup confectioners sugar.
Spread filling on cool cake and chill.
Add raspberry pie filling and chill until used.
Cream sugar and margarine until fluffy; add eggs and vanilla. Beat well.
Stir dry ingredients and add to cream mixture, stirring until well blended. Spread dough in 5 x 10-inch pan, reserving some of mixture for the top.
Spread raspberry pie filling.
Drop reserved mixture by spoonful on top of filling. Make a glaze of powdered sugar and hot water and drizzle over bars after they are done.
time. Blend in the raspberry pie filling, yogurt, flour, cinnamon, ginger, rum
Line a 13 x 9-inch pan with some of the graham crackers.
Pour cold milk into bowl.
Add pudding mix.
Beat until well blended. Let stand for 5 minutes, then blend in Cool Whip.
Spread half of mixture over graham crackers.
Add another layer of crackers.
Top with remaining Cool Whip mixture.
Spread raspberry pie filling over.
Chill about 3 hours.
/4 cup of the pie filling over cake layer to within
o cool.
Raspberry Coconut Filling Empty jar of raspberry preserves in a
Lightly oil Dutch oven.
Put pie filling into bottom of Dutch oven.
Sprinkle cake mix on top of pie filling.
Pour can of pop on top of cake mix.
Stir pop into mix, but not into pie filling. Bake for 30 to 35 minutes at about 350\u00b0.
cake plate; spread with raspberry pie filling. Top with second cake layer
In a bowl, combine oatmeal, cake mix and 6 tablespoons of margarine.
Mix until crumbly.
Reserve 1 cup for topping.
With remaining crumbs, add egg and mix well.
Press into greased and floured 9 x 13-inch pan.
Spread pie filling over crust.
To reserved crumbs, add remaining margarine, nuts and brown sugar. Mix thoroughly; sprinkle over pie filling.
Bake at 350\u00b0 for 35 minutes.
Cut into squares.
Prepare and bake brownies according to pkg directions,using eggs, water and vegetable oil and using a greased 13x9x2\" baking pan.
Cool completely on wire rack.
In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick.
In a small bowl beat remaining cream until stiff peaks form; fold into pudding.
Carefully spread pudding mixture over cooled brownies; top with pie filling.
Cover and refrigerate for at least 2 hours before cutting.
Gently spread 1/2 cup of pie filling in crust.
In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be thick.) Whisk in whipped topping. Spread over pie filling in crust. Refrigerate at least 3 hours or until set.
Spoon remaining pie filling on top. Garnish as desired. Store in refrigerator.
Heat oven to 350 degrees.
Spray 13x9 inch pan with non stick baking spray.
Stir cake mix, pie filling, vanilla extract and eggs until well mixed
Pour into prepared pan.
Bake for 25 to 30 minutes, or until a toothpick in center comes out clean
Once cake is cooled; in a small saucepan, combine sugar, butter, and milk.
Bring to a boil, stirring constantly, 1 minute
Remove from heat
Stir in chocolate chips until smooth
Pour over cooled bars.
Add pineapple and enough water to make 2 cups to a saucepan and heat to boil.
Pour over jello and stir until dissolved.
Add cold water and pie filling. Stir well.
Chill until set in a 9 x 12 dish.
Whip cream cheese until smooth. Add sour cream and powdered sugar and mix until creamy.
Spread on jello.
Sprinkle with chopped walnuts and or fresh raspberries.
Refrigerate until ready to serve.
n freezer until firm.
RASPBERRY CREAM FILLING.
Place softened cream
sing fresh fruit, jam or pie filling, hold it aside.
If