This is a delicious dessert recipe that everyone loves and also my husband's latest favorite. Very easy!
Crust:
Press into baking pan. Bake at 300 degrees F. for 45 min to 1 hour until golden brown. Chill or cool completely before adding filling.
Filling
Mix together and pour onto crust once crust has cooled. Top with canned cherries. Then top with Cool Whip!
Source: Someone brought this dish to a New Year's Day dinner and my husband loved it so much and it was so simple that I duplicated the recipe for him the next week! One recipe of sand tarts is used for the crust and a cherry cheese cake with whipped topping for the filling!
By Michelle L. from Lanett, AL
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These are yummy and inexpensive to make. My husband loves these!
Best dessert I've had this holiday season. Adaptable for any season or occasion. Presents beautifully and is probably not going to be duplicated at a covered dish event.
Crush graham crackers and mix with brown sugar and margarine. Pat into 9x13 inch pan. Mix powdered sugar with cream cheese and fold in 1 cup Cool Whip. Spread on crust.
Before: put mixing bowl and beaters in fridge to cool. Crush graham crackers; mix in small bowl with butter and brown sugar. Put graham cracker mixture in 9x13 inch pan.
You can use cherry pie filling or just about any other kind of pie filling you like for this recipe.
Heat oven to 325 degrees F. Grease and flour 13x9-inch non-stick pan. Carefully mix dry cake mix, cake mix ingredients and pie filling in a large bowl with rubber scraper.
Add condensed milk to cherry pie filling, stir well, add pineapple, mix well. Add marshmallows and mix well. Fold in Cool Whip. Chill before serving...
This is a great, elegant dessert suitable for every day or special occasions.
Put mixing bowl and beaters in refrigerator before-hand to cool. Crush graham crackers, mix in small bowl with butter and sugar.
Combine crumbs, sugar and butter. Press into 9 inch square pan. Chill. Stir chocolate and water over low heat until smooth. Beat cream cheese until fluffy. Beat in chocolate. Fold into Cool Whip. Spread over crumbs. Top with pie filling. Chill. Garnish with remaining Cool Whip.
Heat oven to 450 degrees F. Unroll pie crusts on work surface. Sprinkle crusts with sugar; press in lightly. Cut 16 rounds from crusts with a 3-3/8 to 3-1/2-inch round cookie cutter.
Cherry Strudel recipe. To prepare filling, in a medium saucepan, mix together granulated sugar, brown sugar, and cornstarch. Stir in cherries, water, lemon zest, and vanilla.. Cook over medium heat until bubbling and thickened...
Cover with gelatin mixture. Refrigerate about 2 hours or until firm. Garnish with reserved orange segments.
