Cherry Yum Yum Pie Food

CHERRY YUM YUM

Steps:

• Start by crushing the graham crackers into crumbs. I put about 10 graham cracker sheets into a ziploc bag then pounded them with a heavy object (like a rolling pin or flat meat tenderizer). You need enough to make 1 1/2 cups in crumbs.
• Set aside 2 tablespoons of the crumbs (we'll use that for the topping.) In a medium bowl, combine melted butter with graham cracker crumbs.
• Spread the rest of the crumbs into a 9x9-inch baking dish. Push down with your hands to make a flat layer.
• Next, combine softened cream cheese with 1/2 cup sugar. This is easiest if you use a stand mixer or a handheld electric mixer. Set this bowl aside.
• In a separate bowl (to make the whipped cream), combine the heavy whipping cream, 3 tablespoons sugar and vanilla extract. Using a stand or electric mixer, whip it until stiff peaks form. You can skip this if you are using COOL WHIP. This will take a minute or two on a high speed setting.
• Combine the cream cheese mixture with the whipped cream, by hand, until combined well.
• Spread half of the cream cheese/whipped cream mixture evenly over crust.
• Evenly spread the cherry pie filling over the whipped cream layer. Finally, top with the remaining cream cheese/whipped cream mixture. Spread evenly. Top with reserved graham cracker crumbs.
• Refrigerate for a couple hours (or overnight) before slicing and serving.

CHERRY YUM YUM

Steps:

• Mix melted margarine and 2 1/2 cups crumbs, press in bottom of a casserole dish (13" x 9").
• Beat Dream Whip and milk, mix cream cheese and sugar and add both of it together. Put half of this mixture on crumbs. Spread cherry pie filling over it. Put on the reminder of the Dream Whip-cheese mixture and add the rest of the crumbs on top.
• Refrigerate for overnight and then enjoy.

CHERRY YUM YUM

Steps:

• Combine crumbs and margarine in a 9x5 dish.
• Line bottom with half of crumb mixture.
• Blend cream cheese, sugar and vanilla together.
• Fold in whipped cream to above mixture.
• Spread 1/2 mixture on crumbs.
• Top with pie filling.
• Add remaining cream cheese mixture and top with other 1/2 of crumb mixture.
• Refrigerate overnight.

JUICY CHERRY PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place cherries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over cherries and toss gently to coat., On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough into a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top crust over filling. Trim, seal and flute edge. If desired, decorate top with cutouts., Bake 40 minutes. For topping, brush top of pie with milk; sprinkle with sugar. Bake until crust is golden brown and filling is bubbly, 15-20 minutes longer. Cool on a wire rack.

CHERRY YUM YUM

Steps:

• 1. Let cream cheese stand to room temperature. In a bowl, beat cream cheese until fluffy, add sweetened condensed milk. Stir in lemon juice and vanilla, mixing well. Pour into pie crust and top with cherry filling. Chill for 3 hours. Makes 1 pie

CHERRY YUM YUM

Steps:

• 1. Mix together room temp. cream cheese and condensed milk, then add in the lemon juice and vanilla and mix well. Pour half into one pie shell and half into the other. Refrigerate overnight and then top with the cherries. So quick and easy!

SOUTHERN CHERRY YUM YUM

Steps:

• MIx together graham cracker crumbs and butter, pack into 8 inch square baking dish. Set aside.
• In a large bowl using an electric mixer, beat Dream whip mix and milk until stiff.
• Add the sugar, vanilla and cream cheese, beat until well mixed.
• Pour half of the cheese mixture over crust.
• Top with half of pie filling, cover with remaining cheese mixture, topping and finishing with pie filling.
• Refrigerate at least 3 hours before serving.

CAROL ANN'S CHERRY YUM YUM

Steps:

• Make graham cracker crumbs from the graham crackers (in food processor or by hand).
• Mix graham cracker crumbs, melted butter and 3 tablespoons of sugar to make the crust.
• Spread 1/2 of the crust mixture in the bottom of a 9x13 dish.
• Mix cool whip, cream cheese, 1 cup of sugar and vanilla to make the creamy filling.
• Spread 1/2 of the creamy filling on top of the crust in the 9x13 dish.
• Open 1 can of pie filling and spread over the creamy filling in the 9x13 dish.
• Spread the remaining crust mixture on the pie filling in the 9x13 dish.
• Spread the remaining creamy filling on the crust in the 9x13 dish.
• Open the 2nd can of pie filling and spread over the creamy filling in the 9x13 dish.
• Chill and serve.

CHERRY YUM YUM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the butter or margarine, flour, white sugar and chopped pecans. Press mixture into the bottom of one 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 20 minutes. Allow crust to cool completely before preceding.
• Prepare the dream whip according to the package directions.
• Blend the cream cheese and the confectioners' sugar together. Fold in the dream whip and spread over the top of the cooled crust. Top with the cherry pie filling and refrigerated before serving.