Pineapple Fluff: Combine the Pineapple and pudding Mix. Fold in the Cool Whip.
Cherry White Chocolate Dessert: Combine the Cherry pie filling and pudding Mix. Fold in the Cool Whip.
Tear angel food cake into bite size pieces.
Put into trifle bowl.
Prepare pudding according to package directions.
Mix whipped topping with pudding and pour over cake.
Spoon cherry pie filling over top.
Chill and serve.
Serves 6.
Heat juice for Jell-O and other ingredients and cook until thick. Pour over cherries in pie crust. Add top crust. Be sure to poke several holes in top crust. Bake 15 minutes at 425\u00b0, then at 350\u00b0 until done.
In small bowl, mix lemon jello with boiling water. Set aside. In a separate large bowl, blend cream cheese, 1/2 cup Splenda, sour cream and heavy cream. Beat until very smooth. Add jello mixture and beat again to thoroughly mix and smooth. Pour into Pyrex or Corning dish sprayed with PAM. Refrigerate 2 to 3 hours. Whip additional 1 cup heavy cream with 1/4 cup Splenda and spread over the top of cheesecake. Top with sugar-free cherry pie filling. Serves 10. Total Carbs: 25. Carbs Per Serving: 2.5.
pproximately 1-1/2 Tsp Cherry Pie Filling (2 cherries plus sauce
Mix pudding, Jell-O and juice from cherries. Cook until thick; add cherries. Stir. Pour in pie shell. Top with pie crust or lattice. Be sure to cut slits in top pie crust. Bake at 400\u00b0 for 30 minutes.
Combine all ingredients (except pastry) in saucepan.
Cook over medium heat until thickened.
Cool and use as you would cherry pie filling.
water, both boxes of sugar free jello. Separately, in a measuring
Combine the pudding mix and water in the bowl of an electric mixer and stir for two minutes.
Add the pie filling and stir until combined.
Pour into serving bowls and refrigerate for about an hour or until slightly firm.
Preheat oven to 350.
Pour pie filling into pyrex dish.
Combine all other ingredients until butter is the size of small balls/peas.
Top pie filling.
Bake 30-35 minutes or until crisp is golden brown.
praying.
Place cake mix, cherry pie filling, eggs and almond extract
Combine and simmer 20 minutes over medium heat.
Cool.
Stir in Sweet 'N Low, 2 packages (1/2 to 3/4 teaspoon).
Place 2 cups sliced strawberries in pie shell.
Pour jello over berries in pie shell.
Chill.
Serve with whipped cream or Cool Whip if sugar is allowed.
cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
Bring pineapple with juice to a boil.
Meanwhile, drain cherries, reserving juice.
Add both boxes of gelatin and cherry juice to pineapple.
Let cool slightly.
Stir in cherries, cola, and Equal.
Mix pie filling mix, gelatin and water together in a saucepan and bring to a boil.
Cook until clear.
Add food coloring, if desired. Cool.
Place strawberries (whole, halves or sliced) in pie crust.
Cover with cooled mixture.
Chill.
Combine graham cracker crumbs and margarine; press into bottom and upsides of 8-inch pie pan.
Bake at 350\u00b0 for 8 to 10 minutes. Set aside to cool.
In a large bowl, combine pudding mix and sour cream; mix well. Stir in pineapple and Splenda.
Spread into cool crust. Chill at least 3 hours before serving.
Try this with sugar free pistachio pudding for a lovely green pie for St. Paddy's Day.
Make crust.
(To make sugar free, add butter and add cinnamon to graham crackers - no sugar.)
Place in freezer until ready to use.
In medium saucepan, combine Jell-O, pop and cornstarch. Heat until all ingredients are dissolved and thickened.
Slice strawberries.
Make sure they are completely drained.
Add to liquid.
Pour into crust.
Refrigerate.
Makes 1 pie.
Wash and drain strawberries, then slice and sprinkle with Equal or any other brand sweetener.
Prepare pudding according to directions except use water instead of milk.
When pudding comes to boiling according to box directions, add the sugar-free strawberry gelatin.
Mix well and cool.
Add sweetened strawberries.
Pour into graham cracker crust or other kind of crust.
Chill until set.
Serve with sugar-free Cool Whip.
Mix sugar-free pudding in milk.
Mix well; use mixer.
Add lemonade mix; mix well.
Add Cool Whip; mix well.
Put into crusts and chill.
Preheat oven to 350.
Mix first 7 ingredients in blender.
Pour into pie crust.
Bake 30 minutes until set.
Refrigerate overnight. (At least 4 hours).
Spread cherry pie filling on top just before serving.