1 - 10 of 39 for canned peach dessert
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Prepare whipped dessert topping according to ... and vanilla until smooth. Stir in nuts. Pour into pie shell. Top with pie filling. Chill at least 3 hours.
Drain fruit, save ... Cut in 1 inch slices. Serve on lettuce, garnish with cherries. For dessert, top with whipped cream. Each quart makes 6 to 8 servings.
Combine crumbs, 1/4 cup sugar and butter; press firmly in bottom of 13 x 9 inch pan. Chill 15 minutes. Beat cream cheese and 1/4 cup sugar; gradually ...
Pour peaches and the peach juice in a greased 9 x 13 inch pan. Sprinkle cake mix over peaches. Slice butter over cake mix. Bake at 350 degrees for 1 hour.
Use large 3 quart casserole dish. Empty sliced peaches and juice in dish. Top with dry cake mix. Then add layer of nuts; then add layer of coconut. ...
Combine flour, sugar and pecans. Add the butter. Mix well and press mixture in bottom of 13 x 9 baking dish. Bake at 350°F for 18-20 minutes. Cool. ...
Pour cherry pie ... with Cool Whip. Variation: Use a 29 ounce can of thinly sliced peaches instead of cherries. Use with juice and reduce butter to 1 stick.
Simply pour contents of the 2 cans into a greased ... degrees until golden brown and bubbly. Serve warm with ice cream or whipped cream. Serves 10 people.
Melt butter. Add brown sugar and cornstarch. Pour in wine. Add fruit. Bake in 350 degree oven to warm through. Serve with a dollop of whipped topping ...
Cook cake mix ... then add 1/2 can of pineapple, 1/3 ... strawberries, 1/2 can of peaches then add Cool Whip on top. Repeat until all of your ingredients are gone.
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