1 - 10 of 75 for thank you cherries
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Put cherries in pan and ... 350 degrees. Lay tin foil over top of pan. Set off 10 or 15 minutes before cake is done. For smaller pie, cut recipe in half.
Melt butter and mix dry ingredients together. Press 3/4 of mixture into 8 x 8 pan. Cover with pie filling cover with remaining dry ingredients. Bake ...
Mix 1 stick of butter, melted with a cup of graham cracker crumbs and press in a 9x13 inch cake pan. Beat cream cheese and powdered sugar together ...
Dissolve raspberry jello ... and fold into lemon mixture. Add 1 cup miniature marshmallows. Spread on cherries and jello. Sprinkle with nuts if desired.
Cook cherry pie, sugar, and water for 5 minutes (boil). Remove from heat. Sprinkle over top and stir in gelatin, carefully - it clumps, until ...
In 9 x 13 inch pan. Spread cherry pie filling. Sprinkle cake mix with squeeze butter, form lattice type covering over cake mix. Sprinkle with pecans. ...
Filling for crust: ... minutes. Cool 20 minutes. Place in refrigerator several hours before serving. May top with Thank You brand cherry or strawberry filling.
Allow Cool Whip to thaw. Stir in 1 can of cherry pie filling. Add the marshmallows and nuts. Refrigerate 3 hours before serving. Optional: pineapples ...
Heat oven to 400 degrees. Combine cherry and peach filling in 13 x 9 inch baking pan. Combine sugar and cinnamon in small bowl. Separate each biscuit ...
Melt butter in large pan or Pyrex dish. Mix flour and white sugar, baking powder and milk together and pour into pan. Top with cherry pie filling, ...
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