|If I Can Cook, God Can|
|by Ntozake Shange|
Award-winning playwright, novelist, and poet Ntozake Shange is author of many acclaimed books, including Liliane and Sassafrass, Cypress, and Indigo.
Tip: Try blackberry pie filling for more results.
1 - 7 of 7 for canned blackberry pie filling
Dump 1 can of crushed pineapple ... pan. Spread the canned fruit or pie filling on top. Sprinkle ... brown on top. Serve warm or cold. Delicious & Easy.
Pour filling into a greased ... cream cheese mixture until crumbly. Sprinkle over hot filling. Bake 25 - 30 minutes longer or until topping is golden brown.
Cream your cream ... then put your pie filling on top of ... place the second can of dinner rolls ... glaze or sprinkle with confectioners' sugar, optional.
Heat oven to 425 degrees. For filling, combine blackberries, ... filling into unbaked pie crust. Cover with ... is golden brown. Cool to room temperature.
Bake cake as ... box and pour over cake. Pour pie filling (both cans) over pudding. Top with the other carton of Cool Whip. Dot with cherries (optional).
Combine above ingredients. Add 1 cup cold water. Pour in 8 x 11 1/2 dish or 2 1/2 quart pyrex dish. Congeal. Top with topping below. Mix above ...
Coat sides and ... spray. Dump in canned pineapple and spread evenly. Dump in canned pie filling and spread evenly ... at 350 degrees for 50-60 minutes.
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