Merry Cherry Dessert Recipes

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and almond extract. Combine the flour and salt; stir into the creamed mixture until well blended. Mix in 1/2 cup of the cherries. Press the dough into an ungreased 9x13 inch baking pan. Sprinkle with remaining cherries and crushed candies. Press in lightly.
• Bake for 30 to 35 minutes in the preheated oven, or until edges are lightly browned. Cool completely in the pan before icing. To make the icing, mix together the confectioners' sugar and water until a drizzling consistency is reached.

Steps:

• Reserve 1/3 cup cherry pie filling for garnish; set aside. Add boiling water to gelatin mix in large bowl; stir at least 2 min. until completely dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 min. or until slightly thickened.
• Place cake cubes in 3-qt. serving bowl; cover with gelatin mixture. Refrigerate 45 min. or until gelatin layer is set but not firm.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon over gelatin layer in bowl. Refrigerate 2 hours or until firm. Top with remaining COOL WHIP and reserved cherry pie filling.

Steps:

• Heat oven to 350°F. Mix 1/4 cup butter and cream cheese. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla. Divide into 24 pieces. Press in bottom and side of 24 ungreased small muffin cups, 1 3/4x1 inch. Mix filling ingredients. Spoon 2 teaspoons into each.
• Bake 18 to 20 minutes. Cool 1 hour.
• Loosen cookies with tip of knife. Remove to cooling rack. Mix 1/2 cup powdered sugar and cherry juice. Drizzle over cookies; sprinkle with additional chopped cherries if desired.

Steps:

• Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water and cherry pie filling. Refrigerate 1 hour or until slightly thickened (consistency of unbeaten egg whites).
• Place cake cubes in 3-quart serving bowl. Spoon gelatin mixture over cake. Refrigerate 45 minutes or until set but not firm (should stick to finger when touched and should mound).
• Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 2 cups of the whipped topping. Spoon over gelatin mixture in bowl. Refrigerate 2 hours or until set.
• Top with remaining whipped topping.

Steps:

• Reserves 1/3 cup cherry pie filling for garnish, set aside.
• Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved.
• Stir in cold water and remaining cherry pie filling.
• Refrigerate 45 minutes or until slightly thickened.
• Place cake cubes in 3-quart serving bowl.
• Spoon gelatin mixture over cake. Refrigerate 45 minutes until set but not firm (should stick to finger when touched).
• Pour milk into large bowl.
• Add dry pudding mixes. Beat with wire whisk 2 minutes.
• Gently stir in 2 cups of the Cool Whip.
• Spoon over the gelatin mixture. Refrigerate 2 hours or until set.
• Top with remaining cool whip and reserved cherry pie filling.

Steps:

• Pour cherries in 13 x 9 pan.
• Put cake mix on top, do not mix.
• Put melted butter on top.
• Bake at 375 degrees for 45 minutes.

Steps:

• Mix graham crackers and butter or margarine good and spoon into 7 x 11 baking dish.
• Bake at 375 for 8 minutes. Cool.
• Combine and beat until smooth: cream cheese and milk.
• Add: sugar, beat well, and set aside.
• Prepare cool whip, then fold into cream cheese mixture. Spread this over graham cracker crust.
• Spread cherry pie filling evenly over all.
• Chill several hours before serving (overnight is best).