|Kids Can Cook: Flipcook Series|
|by Judy Williams|
The thrill of cooking, serving--and eating--food you've made with your own hands is something every child should know.
1 - 10 of 142 for canned strawberry pie filling
Prepare 1 baked 9 inch pie shell. Set aside ... shell. Cover with strawberry filling. Fold reserved ... whipped cream mixture. Chill 6 hours or overnight.
Beat egg whites, ... marshmallows and gently fold into cream cheese mixture. Pour over baked meringue and refrigerate 8 hours. Top with cherry pie filling.
Drain the oranges ... with the peach pie filling. The preserves in the pie filling keeps the bananas from turning brown. Refrigerate until chilled and serve.
Combine cracker crumbs ... Pour into graham cracker crust and refrigerate 2 hours. Top with canned cherry or blueberry pie filling, if desired. Serves 8.
Mix pudding as ... as follows: Pudding, pie filling, pineapple, nuts, Cool Whip; repeat layers. Size of bowl will determine number of times you repeat layers.
Preheat oven to ... mixture onto both cakes. Spread pie filling on top of cream cheese layer. Refrigerate until ready to serve. Makes 24 to 30 servings.
Bake cake according ... pudding, then 1/3 strawberry filling, top with ... after chilling several hours. Be sure to use a punch bowl or other large bowl.
Grease and flour ... Open and spoon strawberry pie filling on top of ... spread the Cool Whip on top of the cake. Keep cake refrigerated until time to serve.
Mix first four ingredients in bowl. Pour pie filling over fruit and mix well. Cover and chill. Serve with Cool Whip on top.
Bring to a ... keep in refrigerator for several days. This can also be made in a bowl and night freezing. Add a graham cracker crust and serve as a dessert.
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