Beat cream cheese smooth and add sugar.
Blend in sour cream and vanilla.
Add Cool Whip.
Pour into crust and top with canned pie filling.
Chill in the refrigerator for several hours before serving.
Beat cream cheese, eggs, sugar and vanilla.
Place vanilla wafers on bottom of paper cup liners.
Place in a muffin pan.
Top with filling.
Bake at 350\u00b0 for 12 minutes.
Cool.
Refrigerate. Before serving, top with canned pie filling.
Cream softened cream cheese with confectioners sugar.
Whip heavy cream, adding vanilla to mixture.
Add whipped cream to cream cheese mixture until smooth and blended well.
Spoon mixture into prepared shells.
Top with canned pie filling.
Refrigerate until serving time.
Beat cream cheese until light and fluffy.
Add condensed milk; blend.
Stir in lemon juice and vanilla.
Pour into pie crust; chill 3 hours.
Top with fruit pie filling.
Mix pie filling, cake mix and eggs together.
Put 1/2 batter in 9 x 13-inch pan.
Sprinkle 1/2 sugar and cinnamon over it.
Put remaining 1/2 batter in pan and sprinkle with the remaining 1/2 sugar and cinnamon.
Bake for 30 minutes at 350\u00b0 or until toothpick comes out clean.
Cut apples with peeling on into pieces or slices and top with the pie filling of your choice.
Sprinkle with Streusel Topping. Prepare in 1-quart microwavable dish.
Boil or simmer together for 10 minutes.
Take from heat and stir in Jell-O, using a flavor that goes with the pie filling. Stir until dissolved.
Pour into sterilized jars and seal.
until you are happy with the color.
(You can
In a mixing bowl, combine first 6 ingredients.
Mix well.
Pour into unbaked pie shell.
Bake in 350\u00b0 oven for 30 minutes or until center is set.
Top hot pie with blueberry pie filling.
Chill for several hours.
When ready to serve top with whipped cream or cool whip.
Mix all ingredients together except pie filling.
Spread 3/4 dough on a cookie sheet.
Cover dough with choice of canned pie filling (2 cans).
Grate remaining 1/4 dough over the fruit.
Bake at 400\u00b0 for 15 minutes, then reduce to 325\u00b0 for 35 to 40 minutes or until golden brown.
Sift powdered sugar over the top when cool.
Preheat oven 400 degrees.
Pie Crust: Sift flour, salt, sugar into 9-inch pie pan.
Combine oil and milk in a cup.
Pour onto flour mixture; mix and form pie crust.
Poke crust with fork (holes).
Bake 12 to 15 minutes.
Pie Filling: Stir cream cheese to soften.
Add powdered sugar and vanilla; beat until smooth.
Fold whipped cream into cream cheese mixture.
Spoon filling into baked pastry shell.
Top with blueberry pie filling or blueberries.
Chill to set--enjoy.
Beat cheese and sugar until creamy.
Blend in Cool Whip.
Pour into pie shell.
Top with cherry pie filling.
Chill at least 3 hours.
Grease and flour largest roasting pan.
Pour prepared yellow cake mix into pan.
Spread to cover entire pan.
This will be a thin layer.
With electric mixer, mix remaining ingredients.
Pour as evenly as possible over cake mix; do not mix.
Bake for 50 to 70 minutes at 350\u00b0 in a preheated oven (middle rack).
Allow to cool thoroughly.
Cut into small squares; place into cupcake pans. Sprinkle with confectioners sugar, or top with desired canned pie filling.
ne 10 inch springform pan with lady fingers then line the
Beat together the cream cheese, sugar, eggs and vanilla. Line a muffin pan with cupcake papers. Place 1 teaspoon of the crumbled cookies in each cup. Fill each cup 1/2 to 3/4 full. Bake at 350\u00b0 for 15 minutes. When cool top each cake with canned pie filling. (Cherry is good, and raspberry is better!) Makes about 2 dozen.
Beat the cream cheese, sugar and eggs until soft and fluffy. Place one vanilla wafer cookie in each greased cupcake pan (or paper lined cupcake pan), flat side of cookie on the bottom. Place 2 tablespoons of mixture on top of each cookie.
Bake at 350\u00b0 for 15 minutes.
Don't let them overbake!
Cool before they are removed from pan.
Top with small amount of canned pie filling.
Store in refrigerator.
Mix pudding and milk until thickened.
Add Cool Whip and stir until mixed.
Line bottom of oblong pan with graham crackers.
Top with sliced bananas.
Pour 1/2 of pudding mixture on top.
Line with more graham crackers and spread other 1/2 of pudding mixture on.
Line with more graham crackers and finally, top with favorite pie filling (I like strawberry best).
Cover.
Refrigerate overnight.
Prepare Dream Whip topping mix as directed on package.
Beat cheese with sugar until creamy.
Blend in prepared whipped topping.
Serve as is or top with cup of pie filling.
Chill at least 3 hours.
Makes 8 to 10 servings.
Dip each biscuit into 1/2 cup melted butter.
Place buttered side up on a baking sheet.
Make an indention on each; fill with favorite pie filling.
Sprinkle with mixture of 2 tablespoons butter, sugar and flour.
Bake at 375\u00b0 for 15 minutes.
Beat together cream cheese and sugar until creamy.
Blend in Cool Whip.
Pour into unbaked graham cracker crust.
Top with pie filling.
Chill at least 3 hours before serving.