CHERRY CRISP
A truly incredible dessert! It's just soooo good and really easy to make. Everyone always raves about it and asks me for the recipe when I make it. Wonderful served with whipped topping or ice cream. Great for vegans!
Provided by Holly
Categories Desserts Crisps and Crumbles Recipes Cherry Crisps and Crumbles Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 2 quart baking dish. Pour pie filling into the dish, and spread evenly.
- In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans.
- Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 57.2 g, Fat 14 g, Fiber 2.2 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 139.9 mg, Sugar 16.1 g
CHERRY CREAM PIE
Steps:
- Beat cream cheese, sour cream, and milk together in a bowl. Stir pudding mix into the cream cheese mixture. Fold about half the cherry pie filling into the cream cheese mixture; spread into the prepared pie crust and top with remaining pie filling.
- Refrigerate until set and chilled completely, about 2 hours.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 45.3 g, Cholesterol 44.7 mg, Fat 23.6 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 11.7 g, Sodium 459 mg, Sugar 21.4 g
CHERRY CRUNCH CAKE
Cherry crunch cake is a simple, delicious cake. Great for birthdays. Serve hot with vanilla ice cream on top.
Provided by CLA60
Categories Desserts Crisps and Crumbles Recipes Cherry Crisps and Crumbles Recipes
Time 40m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread cherry pie filling in a 9x12-inch glass dish.
- Pour cake mix into a large bowl. Stir in butter slowly until mixture is crumbly. Sprinkle crumbly mixture over cherry pie filling.
- Bake in the preheated oven until top is golden, 30 to 32 minutes.
Nutrition Facts : Calories 435.9 calories, Carbohydrate 73.2 g, Cholesterol 24.4 mg, Fat 14.9 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 6.7 g, Sodium 426.1 mg, Sugar 27.9 g
CHERRY CREAM CHEESE DESSERT
This dessert is the ideal way to get your cherry fix, especially when they're not in season. Lovely enough to serve to guests who don't need to know how quick and easy it is to make. Nice served with a dollop of whipped cream.
Provided by lutzflcat
Categories Cherry Desserts
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Combine shortbread cookie crumbs, butter, and sugar in a small bowl; set aside.
- Combine cream cheese, yogurt, condensed milk, lemon juice, almond extract, and a pinch of salt in a bowl. Using an electric mixer, beat until smooth.
- Add about 1 tablespoon of cookie mixture to the bottom of four 8-ounce canning jars or small dessert dishes. Spoon or pipe in a layer of the cream cheese mixture, followed by a layer of cherry pie filling. Repeat this layering once more.
- Move desserts to the refrigerator to chill for at least 30 minutes or longer before serving.
Nutrition Facts : Calories 803.1 calories, Carbohydrate 106.8 g, Cholesterol 79.1 mg, Fat 35.8 g, Fiber 1.9 g, Protein 13.2 g, SaturatedFat 17.4 g, Sodium 541.5 mg, Sugar 32.8 g
CHERRY CREAM CRUNCH
Make and share this Cherry Cream Crunch recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 375. In large bowl, combine flour, brown sugar, cinnamon, dash salt, butter and vanilla; mix at low speed until crumbly. Stir in coconut, oats, and walnuts.
- Press 2 1/2 cups of crumb mixture into bottom of ungreased 12 x 8 inch baking dish or 13 x 9 inch pan; reserve remaining crumb micture for topping. Bake at 375 for 12 minutes or until light golden brown.
- In medium bowl, combine all filling ingredients except fruit pie filling. Stir until mixture thickens. Spread evenly over crust. Carefully spoon fruit pie filling evenly over lemon filling mixture. Sprinkle reserved crumb mixture over filling. Bake at 375 for an additional 15-18 minutes or until golden brown. Cool; refrigerate 2 to 3 hours before serving. Store in refrigerator.
Nutrition Facts : Calories 410.2, Fat 19.5, SaturatedFat 11.3, Cholesterol 66.8, Sodium 149.7, Carbohydrate 54.1, Fiber 2.5, Sugar 27.8, Protein 6.8
CHERRY CRUNCH PIE
This recipe was given to me many years ago. I brought it to a company function once and it was requested for the next 15 years. Not your traditional "Pie", but a great mix of textures. Warning.... if you're on a diet, pass on this one.
Provided by Chef Vic 2
Categories Pie
Time 50m
Yield 1 pie, 16-24 serving(s)
Number Of Ingredients 7
Steps:
- Crust.
- In a bowl, combine flour,butter, and walnuts and mash into a 9x13 inch pan. Bake at 350 degs for 20 minutes or until lightly browned. Let cool completely.
- Filling.
- In a large bowl blend cream cheese, cool whip, and powdered sugar on high until smooth. Pour on top of crust and spread evenly.
- Topping.
- Spread both cans of pie filling evenly over the top and refrigerate for at least two hours before serving.
CHERRY NUT CRUNCH
HEAVEN!!! Wonderful nutty crunch with juicy cherry filling. This cherry dish doesn't last long in my house!! Serve warm with ice cream. Easy and quick and great for transport to a potluck.
Provided by Seasoned Cook
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine brown sugar, flour, and oats with butter until crumbly.
- Sprinkle one-half of crumb mixture in bottom of a 9 inch square baking dish. Pour cherry pie filling over mixture.
- Sprinkle with remaining crumb mixture over top of cherry pie filling. Sprinkle with pecans.
- Bake in a 350 degree oven for 25-30 minutes.
- Great served with ice cream!
- Enjoy!
Nutrition Facts : Calories 403.8, Fat 17.2, SaturatedFat 7.9, Cholesterol 30.5, Sodium 103.2, Carbohydrate 59.6, Fiber 2.5, Sugar 20.3, Protein 4.2
CHERRY CREAM CHEESE DESSERT
Pretty layers of graham cracker crumbs, tasty filling and fruit topping make these cream cheese desserts a standout! For a nice change, you can substitute blueberry pie filling or another fruit flavor for the filling called for in the recipe. -Melody Mellinger, Myerstown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cracker crumbs, sugar and butter. Divide among 8 dessert dishes, about 4 rounded teaspoonfuls in each., In a small bowl, beat cream cheese until smooth. Gradually add milk until blended. Beat in lemon juice and vanilla. Spoon 1/4 cup into each dish. Top with pie filling, about 1/4 cup in each.
Nutrition Facts : Calories 418 calories, Fat 18g fat (11g saturated fat), Cholesterol 56mg cholesterol, Sodium 228mg sodium, Carbohydrate 59g carbohydrate (51g sugars, Fiber 1g fiber), Protein 7g protein.
CHERRY CREAM CRUNCH
A buttery crunchy crust and topping of coconut,oats and nuts add a contrast to the creamy lemon and fruit layers.
Provided by Jamallah Bergman
Categories Fruit Desserts
Number Of Ingredients 17
Steps:
- 1. Heat oven to 375. In large bowl, combine flour, brown sugar, cinnamon, dash salt,margarine and vanilla; mix at low speed until crumbly. Stir in coconut,oats and walnuts.
- 2. Press 2 1/2 cup crumb mixture into bottom of ungreased 12x8 inch (2 quart) baking dish or 13x9 inch pan; reserve remaining crumb mixture for topping. Bake at 375 for 12 or until light golden brown.
- 3. In medium bowl, combine all filling ingredients, except fruit pie filling. Stir until mixture thickens. Spread evenly over crust. Carefully spoon fruit pie filling evenly over lemon filling mixture. Sprinkle reserved crumb mixture over filling. Bake at 375 for an additional 15 to 18 minutes or until golden brown. Cool; refrigerate 2 to 3 hours before serving. Store in refrigerator.
CHERRY RIPPLE & ALMOND CRUNCH ICE CREAM
Juicy cherries, crunchy almonds and creamy ice cream, it's what summer's all about
Provided by Jane Hornby
Categories Afternoon tea, Dessert
Time 7h
Yield Serves 2 with leftovers
Number Of Ingredients 9
Steps:
- Remove the stalks and stones from 300g cherries (some garlic crushers have a cherry pitter on the handle, but if not, simply use a knife), then roughly chop. Put into a medium pan, add 85g caster sugar, then cook very gently for 10 mins until the sugar melts. Turn up the heat a little, then simmer for 15 mins until softened and surrounded by a syrupy sauce. Cool completely.
- Meanwhile, put the cream, icing sugar and Disaronno into a large bowl. Whip the cream until it just holds its shape. Fold in the custard, then churn in an ice-cream machine until very thick.
- For the almond crunch, lightly oil a baking sheet. Put 2 tbsp caster sugar into a non-stick pan, then gently heat until the sugar melts. Swirl or stir the sugar a few times if it melts unevenly, then bubble for 30 secs or until the sugar turns to amber caramel. Stir in the nuts, then pour onto the sheet. Cool completely until brittle. Snap into chunks, then put into a food bag and crush with a rolling pin.
- Spoon the soft ice cream into a freezer-proof container, then spoon over ribbons of the syrupy cherries and scatter with the crunchy nut caramel. Ripple through a few times with a knife. Freeze for at least 6 hrs, or ideally overnight. Serve with the whole cherries and almond biscotti.
Nutrition Facts : Calories 334 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.11 milligram of sodium
SATISFYING CHERRY CRUNCH
This is very good, fast and easy. You can actually use any flavor of pie filling that you like. To me this is more breakfasty but my BH likes it anytime.
Provided by Gingerbear
Categories Breakfast
Time 55m
Yield 1 nine inch square pan, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 deg C).
- In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon.
- Cut butter into mixture until it resembles coarse crumbs.
- Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish.
- Cover with cherry pie filling.
- Sprinkle remaining crumb mixture over pie filling.
- Bake in preheated oven for 40 minutes, or until topping is golden brown.
- Serve warm.
Nutrition Facts : Calories 289.1, Fat 9.9, SaturatedFat 6, Cholesterol 24.4, Sodium 97.1, Carbohydrate 48, Fiber 1.6, Sugar 16.1, Protein 2.7
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