It has a rich graham cracker crust, a rich cream cheese layer, and is topped with canned cherry pie filling as the final, brilliant touch. It’s the perfect recipe for hot summer days or when you ...

Pour the pumpkin filling into the graham cracker crust. Bake the pie for 45-55 minutes, or until the filling is set but still ...

To make the crust: Mix the peanuts, sugar, graham cracker crumbs ... Let cool for 1 hour, then refrigerate the pie. When the filling is cool, cover and chill for at least several hours, or ...

Mix graham cracker crumbs, margarine and 1/4 cup of ... Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator. Kraft Kitchen tips: SUBSTITUTE Prepare ...

Mix the graham cracker crumbs with the remaining 2 tablespoons ... Pour the blackberry filling on top of the prepared crust. Bake for 10 minutes. Remove the pan from the oven and pour the ...