16 heavenly filled Recipes

cream cheese, at room temperature, cottage cheese, at room temperature, sour cream, at room temperature, eggs, sugar, flour, vanilla, juice of half a lemon, cherry pie filling (or any other flavor ), fresh fruit, of your choice (to garnish )

angel food cake , from bakery, lemon flavor instant pudding and pie filling (or your favorite), cool whip, thawed, fresh berries, kiwi fruits, peeled and sliced

dozen large fresh strawberries, one 3 ounces) cream cheese, softened, sugar, almond extract, grated chocolate

angel food cake cubes, cherry liqueur , optional, sugar, cream cheese, softened, frozen non-dairy whipped topping, thawed, divided, toasted chopped pecans, cherry filling or topping

brown sugar, ground cinnamon, cool whip lite or 1 (8 oz) container cool whip free, thawed, apple pie filling, fat-free lb cake , cut into 8 slices

spice cake mix, apple pie filling, apple butter, eggs, cream cheese, softened, butter, softened, powdered sugar, apple butter

hot roll mix, ground cinnamon, ground allspice, grated lemon rind, equal for recipes, equal sweetener, equal spoonful, egg, margarine, fat-free sour cream, water, sliced almonds, toasted, mixed fruit filling (recipe below ), combine flour and yeast from hot roll mix in medium bowl; add spices, lemon rind, and equal and mix well. stir in remaining ingredients, except mixed fruit filling and almonds, to make a soft dough. knead dough on lightly floured surface until smooth, about 5 minutes. cover dough with bowl; let stand 15 minutes., divide dough into 2 equal pieces. roll 1 piece on floured surface into rectangle 20x6 inches. spread (1/2) the mixed fruit filling over dough, to within 1 inch of edges. roll up dough, beginning with long edge., place dough , seam side down, on greased cookie sheet; shape into a heart, pinching ends together with scissors, cutting through center of dough and leaving top and bottom of heart uncut. gently open cut surfaces of dough to expose the filling. repeat with remaining dough and filling. let stand in warm place until double in size, about 45 minutes., bake coffeecakes in preheated 350of oven until dough is browned , about 15 minutes. slide coffeecakes onto wire racks to cool. sprinkle with almonds., coffeecakes can also be made into horseshoe , ring, or other desired shapes. after forming, cut dough as directed above in recipe., a single dried fruit such as apricots , pears or apples can be substituted for the mixed dried fruit, if desired.

first layer, flour, margarine, chopped pecans, second layer, cream cheese, softened, icing sugar, dream whip, milk, third layer, lemon pudding and pie filling, fourth layer, whipping cream, sugar, vanilla

cherry pie filling, crushed pineapple, drained, eagle brand, i large carton cool whip, chopped pecans (optional), coconut (optional), maraschino cherries for garnish

eagle brand condensed milk, cool whip, cherry pie filling, crushed pineapple, pecan pieces

day-old whole grain bread, crust removed, cream cheese, blueberry pie filling, eggs, milk, maple syrup, salt

egg whites, cream of tartar, salt, sugar, cream cheese, softened, sugar, vanilla extract, whipping cream , whipped, marshmallows, cherry pie filling, fresh sliced strawberries, blueberries, lemon juice

double cream-filled chocolate sandwich cookies, cream cheese, softened, butter or margarine, softened, powdered sugar, milk, french vanilla instant pudding mix, almond toffee bits, fresh strawberries, stems removed

baking spray, all-purpose flour, granulated sugar, salt, buttermilk, baking soda, vanilla extract, whole eggs, butter, heaping ) cocoa powder, boiling water, heavy cream, corn syrup, bittersweet chocolate, vanilla extract, butter, shortening, such as crisco, powdered sugar, salt, whole milk, vanilla extract