rom heat and blend in vanilla extract. Stir CONSTANTLY until well
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Mix vanilla pie filling according to package.
Combine peanut butter and powdered sugar.
Mix well.
Pour 1/2 peanut butter mixture in pie crust.
Pour vanilla pie on peanut butter mixture. Top with remaining peanut butter mixture.
Bake at 350\u00b0 until light brown.
Beat together oil, eggs and vanilla.
Sift dry ingredients together and add to egg mixture.
Stir in cherry pie filling and nuts by hand.
Pour into 2 greased and floured loaf pans.
Bake at 350\u00b0 for 50 minutes to 1 hour.
Mix peanut butter and sugar together until very crumbly.
Put layer of Jif and sugar mixture in bottom of baked pie shell.
Add pie filling, then layer of Jif and sugar mixture.
Top with Cool Whip or whipped cream.
Add rest of Jif and sugar mixture on top of pie.
Keep refrigerated.
lemon peel, lemon juice and vanilla. Beat until well blended.
>Roll out the Perfect Pie Dough on a well-floured
Put 1/2 of cake mix into a 9 x 13-inch pan; bake a thin layer. (Make cupcakes out of rest.)
Cook the vanilla pie filling, or make a 3-cup cream pie filling recipe.
Stir into hot filling the cream cheese.
Pour over cooled cake layer.
hile preparing the pot pie filling recipe. When the pot pie filling is ready, arrange
Prepare pie filling mixes separately as directed on package for pie,
reducing the milk for each to 1 3/4 cups.
Pour chocolate pie filling into pie shell.
Carefully spoon vanilla pie filling over the chocolate layer.
Chill 3 hours.
Blend syrup into whipped topping.
Spread over vanilla layer.
Chill.
In a large bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
To prepare cobbler:Pour butter into an 11-in. x 7-in. baking dish. Top with pie filling. In a bowl, combine 2 cups cobbler mix and water. Drop by rounded tablespoonfuls over pie filling; spread gently. Bake at 350\u00b0 for 35-40 minutes or until topping is golden brown. Serve warm.
Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
br>Add in eggs and vanilla; beat until well combined.
mall bowl mix the apple pie filling, brown sugar and cinnamon; stir
Melt butter or margarine in 9 x 9 baking dish.
Mix sugar, flour, salt, and baking powder.
Add milk and mix well.
Pour batter into melted butter-- do not stir.
Pour pie filling into batter (I drop it by spoonful and put several spoons in the middle and then divide the rest into the corners and sides-- do not stir).
Bake@ 350\u00b0 for 50 minutes to 1 hour or until golden brown.
Bake cake in 13 x 9-inch pan acccording to package directions.
Cool.
Cut into 1-inch squares.
Mix instant pie filling as directed.
Set aside.
Using large punch bowl begin layering with layer of cake squares; top with cherry pie filling, whipped topping, pineapple, instant vanilla pie filling, nuts and cherries.
Chill in refrigerator until ready to serve.
Mix eggs, flour, sugar, vanilla and shortening.
Spread 2/3 of the batter in a cookie sheet with sides.
Spread pie filling over the batter.
Spot on remaining batter. Bake at 350\u00b0 for 40 to 50 minutes.
Cool and cut to serve.
In a 13 x 9-inch cake pan, tear angel food cake in bite size pieces, then mix sour cream, vanilla pie filling and milk.
Mix together and spread over cake pieces.
Then spread Cool Whip over that.
Spread cherry pie filling over Cool Whip.
Refrigerate until solid.
Mix vanilla pie filling with milk as directed on box.
In large bowl (punch), slice cake.
Place a layer of cake in bottom of bowl. Place a layer of pie filling over cake, layer of pineapple, layer of bananas, layer of pudding, layer of Cool Whip and sprinkle with a few chopped nuts.
Repeat with another layer of all of the layers, ending with Cool Whip and nuts.
Combine wafer crumbs and margarine.
Press into 9-inch pie plate.
Bake at 375\u00b0 for 8 minutes.
Prepare pie filling, using 1 1/3 cups milk.
Cover surface with transparent wrap.
Chill. Fold in marshmallows and whipped cream.
Slice bananas into crust. Pour filling over bananas.
Chill several hours before serving.
Combine in a large bowl the flour, sugar, oil, eggs, vanilla, baking soda and cinnamon; mix well.
Stir in cherry pie filling, chocolate chips and nuts.
Pour into greased and floured Bundt pan.
Bake for 1 hour at 350\u00b0.