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.
Allow Cool Whip ... 1 can of cherry pie filling. Add the ... dessert. Be sure the juice is well drained first or the dish will have an odd color result.
Blend cream cheese, ... Whip, then fold in above mixture. Put in prepared 8 or 9 inch pie shell. Pour cherries over top. Chill and keep in refrigerator.
Heat oven to 400 degrees. Combine cherry and peach filling ... on top of filing. Bake 18-20 minutes, until golden brown. Serve warm. Makes 8-10 servings.
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.
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.
Beat together egg whites, sugar, cream of tartar and vanilla. Fold into the above mixture the chopped nuts and broken crackers. Spread mixture into ...
Mix all together. Then put in glass bowl. Garnish with cherries and Cool Whip.
Tip: Go through the cherry pie filling very carefully ... individual serving dishes or a large serving bowl. Chill for 30 minutes. Refrigerate leftovers.
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.
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