#3677 - Sour Cream Cherry Cake

(by Shirley McNevich)

1 box Duncan Hines angelfood cake mix
1 - 21oz. can Lucky Leaf cherry pie filling
1 - 3oz. box Jell-O vanilla INSTANT pudding mix
1 1/2 cups cold milk
1 - 8oz. Breakstone's sour cream

Prepare the angelfood cake according to box directions, then cool it completely. Tear the cake into bite sized pieces. Spread HALF of the cake pieces in the bottom of a 9 x 13 glass baking dish. Spread 2/3 of the cherry pie filling evenly over the cake pieces. Spread the remaining cake pieces evenly over the top. In a mixer add pudding mix, milk and sour cream--beat until thickened. Spoon the sour cream mixture evenly over the top of the cake. Cover with foil and refrigerate until cold. When ready to serve, spread the remaining cherry pie filling over the top. Note: you may not use all of the cake pieces depending on the size and depth of your cake dish.

#3492 - Cookie Dough Cobbler

(by Shirley McNevich)

2 - 21oz. cans Lucky Leaf cherry, blueberry or apple pie filling
1 - 16oz. package refrigerated chocolate chip cookie dough
1 cup Quaker quick oats

Spread both cans of pie filling evenly into a greased 9 x 13 cake pan. Break the cookie dough into small (raisin sized) pieces and place them in a bowl with the quick oats. Use your hands to mix the oats and cookie dough pieces. Sprinkle the cookie dough mixture evenly over the top of the pie filling. Bake at 375 degrees for 20-25 minutes or until top is golden brown.

#3421 - Cream Cheese Cherry Pie

(by Shirley McNevich)

1 - 8oz. can Dole crushed pineapple (drained but reserve 2 TBSP of the liquid)
1 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
1 - 21oz. can Lucky Leaf cherry pie filling
1 cup heavy cream
1/4 cup Domino's powdered sugar
1 - 6oz. ready-made graham cracker crust

In a mixer add cream cheese--beat. Add vanilla and reserved 2 TBSP pineapple juice--beat. Remove bowl from mixer--add 1/4 cup of the drained crushed pineapple and 1/2 cup of the cherry pie filling--stir to mix. In a mixer add heavy cream and powdered sugar--beat until you get soft peaks. Add the cream mixture into the cream cheese mixture--stir until mixed. Spread the cream cheese mixture into the graham cracker crust. Spread the remaining cherry pie filling over the whole top, leaving 1" all the way around between the cherry pie filling and the outside of the crust. Spread the remaining drained crushed pineapple all the way around in the space between the cherry pie filling and the outside crust. Refrigerate until cold.

#3305 - White Cherry Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
3 eggs
1 - 21oz. can Lucky Leaf cherry pie filling
1 cup Nestle's MINI semi-sweet chocolate bits

In a bowl add eggs--beat. Add white cake mix powder, cherry pie filling and mini chocolate bits--stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees 35-45 minutes--test with a toothpick for doneness. Cool completely. Frost or glaze if desired.

#3198 - Rhubarb Cherry Crunch

(by Becky Lynn Mohr - friend)

1 can cherry pie filling
3 cups of rhubarb pieces
1 cup white sugar
3 TBSP flour
Topping: 1 1/2 cups Quaker quick oats; 1 1/2 cups Domino's dark brown sugar (packed); 1/2 cup flour; 3/4 cup butter

Grease a 9 x 13 cake pan. Spread the pie filling on the bottom of the cake pan. Spread the rhubarb pieces evenly over the cherry pie filling. In a small bowl add the white sugar and 3 TBSP flour--stir to mix. Sprinkle the white sugar mixture all over the rhubarb. In a bowl add the brown sugar, oats, 1/2 cup flour and the butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the top. Bake at 375 degrees for 35-40 minutes.

#3068 - Cherry Crumb Pie

(by Aunt Eileen [Knouse] Carter)

1 unbaked deep dish pie crust dough
2 - 21oz. cans Lucky Leaf cherry pie filling
1 TBSP cornstarch
1/4 cup flour
2 TBSP Domino's dark brown sugar (packed)
2 TBSP butter

Grease a 10" deep dish pie plate. Insert the deep dish pie dough, flute the edges and spray the inside of the dough with Pam. In a bowl add both cans of cherry pie filling and cornstarch--stir to mix. Pour the mixture into the pie crust. In a bowl add flour, brown sugar and butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture over the cherry mixture. Place foil strips over just the edges of the pie crust. Place the pie on a cookie sheet and bake at 425 degrees for 30 minutes, remove the foil strips and bake 10-15 minutes longer or until cherry mixture is hot and bubbling. Cool completely.

#2980 - Scratch Cherry Coffee Cake

(by Shirley McNevich)

3 eggs
1 1/2 cups white sugar
3/4 cup canola oil
1/2 cup orange juice
3 cups flour
3 tsp. baking powder
Topping: 1 - 21oz. can cherry pie filling; 4 tsp. white sugar; 1/2 tsp. cinnamon

In a mixer add eggs and 1 1/2 cups white sugar--beat. Add canola oil and orange juice--beat. Add baking powder--beat. Slowly add flour--beat. Pour HALF of the batter into a greased 9 x 13 cake pan. Drop all of the cherry pie filling by spoonfuls on top of the batter. Spread the rest of the batter over the top. In a bowl add the 4 tsp. white sugar and cinnamon--stir to mix. Sprinkle the cinnamon mixture evenly over the top of the batter. Bake at 325 degrees for 15 minutes, then without opening the oven door increase the temperature to 350 degrees and bake for another 40-45 minutes.

#2957 - Scratch Cherry Cheese Pie

(by Shirley McNevich)

1 baked pie crust dough (baked in a 9" pie plate and cooled)
1 - 8oz. Philadelphia cream cheese (softened)
1 can Eagle brand sweetened condensed milk (NOT evaporated)
1/3 cup lemon juice
1 tsp. vanilla
1 can chilled cherry pie filling (or any berry filling)

Bake and cool the pie crust dough. In a mixer add cream cheese--beat. Add condensed milk--beat well. Add lemon juice and vanilla--beat. Pour the mixture into the cooled pie crust. Refrigerate until cold. Just before serving, spread the pie filling over the top.

#2854 - Cherry Cheese Pie

(by Shirley McNevich)

1 - Keebler ready-made graham cracker crust (or make your own)
1 can Lucky Leaf cherry pie filling (cold--refrigerate overnight before using)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/3 cup bottled reconstituted lemon juice
1 tsp. vanilla

In a mixer add cream cheese--beat. Add condensed milk--beat. Add lemon juice and vanilla--beat. Pour batter into the graham cracker crust. Refrigerate overnight. Spread cherry pie filling over the top before serving.

#2838 - Chocolate Cherry Cheesecake

(by Shirley McNevich)

1 - 9" Keebler ready-made graham cracker crust (or make your own)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
2 tsp. vanilla
2 eggs
4 squares Baker's semi-sweet baking chocolate (melted)
1 - 21oz. can cherry pie filling

In a mixer add cream cheese and white sugar--beat. Add vanilla and eggs--beat. Add melted chocolate--beat. Pour batter into the graham cracker crust. Bake at 350 degrees for 35-40 minutes or until center is almost set. Cool completely. Refrigerate until cold, then remove from refrigerator and spread the cherry pie filling over the top. Return to refrigerator until cold.

#2537 - Pineapple Cherry Cake

(by Shirley McNevich)

1 - 20oz. can Dole crushed pineapple (drained)
1 - 20oz. can cherry pie filling
1 box Duncan Hines yellow cake mix
2 sticks softened butter
1 1/4 cups chopped pecans
Domino's powdered sugar (optional)

In a bowl add crushed pineapple, cherry pie filling, cake mix powder, softened butter and chopped pecans--stir with a wooden spoon until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 60-70 minutes. Cool completely. Dust with powdered sugar if desired.

#2534 - Quick Cherry Cake

(by Shirley McNevich)

1 box Duncan Hines French vanilla cake mix
1 stick butter (melted)
2 eggs
1 - 20oz. can cherry pie filling
1 cup chopped pecans
powdered sugar for dusting

In a bowl add eggs--beat. Add cake mix, melted butter, pie filling and chopped pecans--stir to mix. Pour batter into a greased and floured bundt cake pan. Bake at 350 degrees for 1 hour. Cool for 15 minutes, loosen the cake and invert it on to a cake plate. Dust with powdered sugar.

#2461 - Cherry Squares

(by Shirley McNevich)

1 box Duncan Hines white cake mix (with pudding in the mix)
1 1/4 cups Quaker quick oats
1/2 cup butter (softened)
1 egg
1 - 21oz. can cherry pie filling
1/2 cup chopped nuts
1/4 cup Domino's dark brown sugar (packed)
1 - 8oz. Cool Whip (optional; thawed)

Grease a 9 x 13 cake pan. In a bowl add cake mix, 6 TBSP of the softened butter and 1 cup of the oats--mix to make crumbs. Reserve 1 cup of the crumbs for later. To the remaining crumb mixture add 1 egg--mix well. Press the cake mixture over the bottom of the greased cake pan. Spread the cherry pie filling over the crust. In a bowl add the reserved cup of crumbs, the other 2 TBSP softened butter, chopped nuts, 1/4 cup oats and brown sugar--mix with a pastry blender. Sprinkle the crumb mixture over the cherry pie filling. Bake at 350 degrees for 30-40 minutes or until golden brown. Cool completely. Refrigerate until cold. Serve with Cool Whip.

#2451 - Chocolate Pudding Pie

(by Shirley McNevich)

1 ready-made graham cracker crust (regular OR chocolate)
1 - 8oz. Cool Whip (thawed)
1 cup cold milk
1 - 3oz. box Jell-O INSTANT chocolate pudding mix
1 cup (or more) cherry pie filling

Spread 1 cup of the Cool Whip on the bottom of the crust. In a bowl add milk and chocolate pudding mix--beat with a whisk until thickened. Add 1 1/2 cups of the Cool Whip to the chocolate pudding--stir with a whisk until mixed. Spread the chocolate pudding mixture over the Cool Whip in the crust. Spread the remaining Cool Whip over the chocolate pudding mixture. Spread the cherry pie filling over the top. Refrigerate until very cold.

#2393 - Vanilla Cherry Delight

(by Shirley McNevich)

14 graham crackers
1 - 6oz. box Jell-O vanilla INSTANT pudding
2 cups milk
1 cup Cool Whip
1 can cherry pie filling

Line the bottom of a square glass baking dish (breaking graham crackers where necessary). In a bowl add pudding mix and milk--beat with a whisk until thickened. Let the pudding stand for a few minutes until thick. Add the Cool Whip to the pudding--stir. Spread half of the pudding mixture over the graham crackers. Make a new layer of graham crackers on top of the pudding. Spread the rest of the pudding on top. Refrigerate until cold, then spread the cherry pie filling over the top. Refrigerate overnight.

#2309 - Cool Whip Cheesecake

(by Shirley McNevich)

1 ready-made graham cracker crust
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
1 - 8oz. Cool Whip (thawed)
1 can cherry pie filling (optional)

In a mixer add cream cheese and powdered sugar--beat. Add Cool Whip--beat until smooth. Pour mixture into the crust. Refrigerate overnight. If desired, put cherry pie filling over the top before cutting and serving.

#2119 - Cherry Salad

(by Shirley McNevich)

2 - 3oz. boxes cherry Jell-O
3 cups boiling water
1 - 21oz. can cherry pie filling
1 box Jell-O vanilla instant pudding mix
1 - 8oz. Cool Whip (thawed)

In a bowl add cherry Jell-O and boiling water--stir until dissolved. Let it sit on your counter until it's slightly warm. Add pie filling--stir until mixed. Pour the mixture into an 8 x 8 glass baking dish. Refrigerate until completely set (preferably overnight). In a mixer add vanilla pudding mix and milk--beat until it starts to thicken. Remove from mixer--add Cool Whip--stir until blended. Remove baking dish from refrigerator--spread pudding mixture over the top of the cherry Jell-O mixture. Refrigerate until topping is cold.

#2019 - Cherry Cheese Brownies

(by Shirley McNevich)

1 box fudge brownie mix
1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle condensed milk (NOT evaporated)
1 egg
1 tsp. vanilla
1 - 21oz. can cherry pie filling (cold)

Prepare brownie mix batter according to box directions. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 20 minutes. In a mixer add cream cheese--beat. Add egg--beat. Add Eagle milk--beat. Add vanilla--beat. When you remove brownie mixture from the oven, pour the cream cheese mixture evenly over the hot brownies. Return to oven and bake at 350 degrees for 20-25 minutes longer or until set. Cool completely. Refrigerate until cold. When ready to serve, spread cold cherry pie filling over the top.

#2004 - Cream Cheese Cherry Dessert

(by Martha [Engle] Sweetser - friend)

Crust: 2 cups flour; 2 sticks softened Parkay margarine; 2 TBSP white sugar
Topping: 2 - 8oz. Philadelphia cream cheese; 2 cups Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed); 1 can cherry pie filling (or any berry pie filling)

In a mixer add margarine and white sugar--beat. Add flour--beat. Press the mixture into a greased glass cake pan. Bake at 350 degrees for 15-20 minutes or until golden brown--cool completely. In a mixer add cream cheese--beat. Add powdered sugar--beat. Add Cool Whip--beat. Spread the mixture over the cooled crust. Refrigerate overnight. The next day before serving, spread the pie filling over the top.

#1855 - Cherry Pie Filling Dessert

(by Shirley McNevich)

2 cans Lucky Leaf cherry pie filling (or any berry flavor)
1 box Duncan Hines white cake mix
1 cup Quaker quick oats
1/2 cup Domino's dark brown sugar (packed)
1 cup chopped nuts
3/4 cup butter (melted)

Grease a 9 x 13 cake pan. Spread both cans of cherry pie filling on the bottom of the cake pan. In a bowl add cake mix, oats, brown sugar and chopped nuts--stir until mixed. Sprinkle the cake mix mixture evenly all over the top of the cherry pie filling. Pour the melted butter evenly all over the top of the cake mix mixture (get as much of the crumb mixture wet with butter as you can). Bake at 350 degrees for 50-60 minutes. Serve warm or cold.