Add the butter and stir with a fork until the mixture is sandy. Top with sliced peaches. Press into a 9x13-inch pan and bake at 350 degrees for 8 minutes. 85 Potluck Desserts Made in a 13×9 Pan. Press the crumbs into a 9 x 9-inch square pan and place the pan in the freezer to set while you prepare the filling. loaf pan coated with cooking spray. Mix the flour, butter, nuts and pat into a 9 x 13 inch pan for a crust; Bake at 350F for 20 to 25 minutes and cool; Combine cream cheese and sugar till smooth and fold in whipped topping or whipped cream; Spoon mixtrure atop cooled crust; Pour on the 2 cans of cherry pie filling and chill very well. Dump 42 ounces of cherry pie filling (2 21-ounce cans) into the. whip. Filling: Whisk cream cheese, whipped topping, and confectioners' sugar together in a bowl until smooth; spread over graham cracker crust. Fold in cracker crumbs, vanilla and nuts. 2. When it’s time to serve, lift the sides of the foil to transfer the dessert to a cutting board, then gently pull the foil from underneath the crust by holding the Cherry Delight in place. In a bowl, mix the graham cracker crumbs, melted butter and 1 tbsp sugar; spread on bottom of prepared baking pan to form a crust. Sprinkle the box of cake mix evenly over the cherry filling, ensuring it covers the entire surface. Heat oven to 350°F. Stir chopped cherries, nuts, and coconut into egg mixture. Step 3: Add the melted butter and pulse until combined. Remove the crust from the refrigerator and spread the cream filling over the cookie crust. ALTERNATIVE PIE CRUST OPTIONS Now you can get. Spread into the bottom of a lightly greased 9 x 13 inch pan. Remove from. Favorites. Press this mixture into a 9x13 pan. Stir cake mix and butter together into a gooey, clumpy mixture. Preheat the oven to 350°F (177°C). Add in the butter and sugar until well combined and press into the bottom of a greased 13×9 pan. You might have to pop in the microwave for 15-20 seconds to spread it easier. Measure out 2 CUPS of the crumb mixture and press it firmly into the bottom of an 8×8 or 9×9 square baking dish. Remove the crust from the refrigerator. Once the cream cheese is smooth, add the sweetened condensed milk and mix until fully combined. Melt 1 1/2 sticks of margerine, mix melted margerine and 4c. Refrigerate until firm, at least an hour. Fold in cool whip and spread evenly over cooled crust. Preheat the oven to 350 degrees F (175 degrees C). whipped topping. Stir in walnuts and pat into a 9x13 glass baking pan. For the pineapple layer, cream the butter and cream cheese together well with a standup or hand mixer. On medium speed, beat the cream cheese, vanilla and powdered sugar until creamy. speed for 1min. Preheat oven to 350 degrees Fahrenheit. Add Cool Whip or another generic brand of whipped topping to the mixing bowl and fold in gently. Add the powdered sugar and vanilla and mix well. Add the butter, sugar, and Graham cracker crumb mixture to a mixing bowl and combine well. Bake 350 degrees for 8 – 10 minutes. Press ⅔ of the mixture onto the bottom of 9X13 pan. Combine tart red cherries with sugar, lemon juice, and lemon zest to enhance the fruit's flavoring. Pour the chilled cherry topping over the cream cheese layer when ready to serve. Press the crust into a 9 x 9 casserole dish and bake at 375 degrees for 7 minutes. These elegant blintzes can be served as an attractive dessert or a brunch entree. Remove the baking dish from the oven as soon as butter is melted. Bake crust for 20-25 minutes, or until the edges are barely starting to brown. —Jessica Vantrease, Anderson, Alaska. Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside. In a small bowl, combine crust ingredients. DOTDASH MEREDITH FOOD STUDIOS. 6. Grease a 9"x 13" pan (I use butter or coconut oil). In a medium bowl, combine melted butter with graham cracker crumbs. To Prepare Cherry Delight Pie Creamy Filling. Cherry pie filling may be spread on this mixture before or after refrigerating. Press crumb mixture into an 8 X 8 pan/dish, and place in the freezer. Whip the heavy Cream, and add to the bowl. In a saucepan over medium heat, simmer cherries (stirring often) for 10 to 15 minutes, until they release their juices. Preheat the oven. In a medium bowl, whisk together the oats, flour, brown sugar, and salt. Then add the margarine right to the bag and pour the mixed contents into the dish). Stir the crust mixture until it's blended well, and all the crumbs are moist. Spread this mixture evenly over the crust.