1 - 10 of 60 for thank you cherry pie
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Put cherries in ... hour at 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.
Roll crackers, add butter. Line 9 x 13 dish. Use instructions on dream whip for 2 packages. Add powdered sugar, cream cheese and vanilla. Put over ...
Combine and mix ... 1/2" x 4 1/2" loaf pan. Spread topping on loaf. Bake at 325 degrees for 1 1/4 hours. Drain on plate and serve with cherry sauce on top.
Melt butter, add sugar and crumbs. Mash down in about a 1 1/2 quart dish. Stir sugar and cheese together, add milk and beat until creamy and a little ...
Pour oil into ... cup water, and cherry pie filling. Mix in ... 350 degrees for 35 to 40 minutes. To frost cake, cool and use instant chocolate pudding.
Tip: Go through the cherry pie filling very carefully ... individual serving dishes or a large serving bowl. Chill for 30 minutes. Refrigerate leftovers.
Mix 1 stick ... together until smooth. Fold in Cool Whip and spread on top of crust. Spread cherry pie filling on top. Chill for 2 hours and serve. Good.
Beat together egg whites, sugar, cream of tartar and vanilla. Fold into the above mixture the chopped nuts and broken crackers. Spread mixture into ...
Cream sugar and ... Spread 1 can pie filling on dough. ... on top of cherry filling. Bake in ... desired, when completely cooled, sprinkle with powdered sugar.
Mix all together. Then put in glass bowl. Garnish with cherries and Cool Whip.
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