Quick Cherry Dessert Recipe 485

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. In small bowl, combine graham cracker crumbs and melted margarine. Stir well and press into baking dish. Bake 5 minutes. Cool.
• In large bowl, combine cream cheese, sugar, vanilla and almond extract. Mix well. In a medium bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled crust. Dot with cherry pie filling, and smooth with knife or spatula to cover. Chill in refrigerator until serving.

Steps:

• In a bowl, combine the graham cracker crumbs, confectioners' sugar and butter. Press onto the bottom of an 8x4-in. loaf pan coated with cooking spray. , In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust. Spoon pie filling over top. Refrigerate for 1 hour or until chilled.

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In a large mixing bowl, cream together the butter and sugar.
• 3. Add the eggs.
• 4. Beat until light and fluffy.
• 5. Add the almond extract.
• 6. Stir in the flour and baking powder.
• 7. Mix until smooth.
• 8. Butter a 13-by-9-inch cake pan.
• 9. Turn the mixture into the pan.
• 10. Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction.
• 11. Bake at 350 degrees F for 45 to 50 minutes or until golden and cake test done. NOTE: Filling will sink into the cake while baking.
• 12. To serve, cut into 16 pieces.
• 13. Place bottom side up on serving plate.
• 14. Dust with powdered sugar, if used.
• 15. Spoon lightly sweetened whipped cream over each serving, if desired.

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.

Steps:

• In a large mixing bowl, cream together butter and sugar. Add the eggs. Beat until light and fluffy.
• Add the almond extract. Stir in the flour and baking powder. mix until smooth.
• Butter a 13x9-inch cake pan. Turn the mixture in to the pan.
• Spoon the pie filling into the cake in 16 spots. spacing 4 spoonfuls evenly in each direction.
• Bake at 350F for 45-50 minutes or until golden brown and cake tests done. Filling will sink into the cake while baking.
• To serve, cut into 16 pieces.
• Place bottom side up on serving plate. Dust with powdered sugar, if used. Spoon slightly sweetened whipped cream over each serving, if desired.
• This is great served warm.

Steps:

• In large mixing bowl, cream the butter & sugar, add eggs and beat until light & fluffy.
• Add almond extract.
• Stir in flour and baking powder, mix until smooth.
• Turn mixture into a greased 9x13 inch cake pan.
• Spoon pie filling into the cake in 16 spots, spacing 4 spoonfuls evenly in each direction.
• Bake at 350° for 45-50 minutes or until golden and cake tests done.
• The filling will sink into cake as it bakes.
• Cut into 16 pieces.
• Serve bottom side up, dust with powdered sugar if using. Top with Cool Whip or whipped cream if desired.
• Awesome served warm!
• Can substitute blueberry pie filling if desired.