2 1/2 c. Graham Cracker Crumbs 1/2 c. Butter, melted 8 oz. Cream Cheese, softened 3/4 c. Granulated Sugar 1 1/2 tsp. Vanilla 8 oz. Cool Whip 1 can Cherry Pie Filling Combine cracker crumbs and butter. Place 2 cups of crumbs in a 9" x 13" baking dish and pat firmly. Beat together cream cheese, sugar and vanilla. Fold cool whip into cream cheese mixture. Spread half of cream cheese mixture over crust. Top with cherry pie filling. Spoon remaining cream ... Read More

1/2 c. Margarine 1 c. Water 1 c. Flour 4 Eggs 2 Boxes Vanilla Instant Pudding 8 oz. Cream Cheese, softened 3 c. Milk 8 oz. Whipped Topping 1 Can Cherry Pie Filling In a heavy saucepan bring to a boil margarine and water. Stir in flour and stir until it forms a ball. Remove from heat. Beat in eggs one at a time. Spread mixture in a greased 9" x 13" pan. Bake 25-30 minutes at 350°F. Let cool. Beat together pudding mix, cream cheese ... Read More

1 Can Cherry Pie Filling 2/3 c. Brown Sugar 3/4 tsp. Cinnamon 1/4 tsp. Nutmeg 1/2 c. Flour 1/2 c. Quick Oats 1/3 c. Butter, softened Pour pie filling into a greased 8" x 8" pan. In a mixing bowl, using a pastry blender or a fork, combine remaining ingredients until crumbly. Sprinkle over top of cherries. Bake 30 minutes at 375°F. ... Read More

Crust: 1 c. Quick Oats 1 c. Brown Sugar 1/4 tsp. Salt 1 c. Flour 1/2 c. Butter Combine all ingredients until crumbly. Press half of crust mixture into 9" x 13" pan. Reserve remaining crust mixture for topping. Scatter rhubarb over crust. Pour cherry mixture over rhubarb. Scatter remaining half of crust mixture on top. Bake 45 minutes at 350°F. Delicious served with whipped cream. Filling: 1 1/2 c. Rhubarb, diced 1 c. Granulated Sugar 1 c. Water 2 Tbsp. Cornstarch 1 tsp. Vanilla 1/2 tsp. Almond Extract 1 ... Read More