CHERRY DIETARY FIBER RECIPES

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3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE RECIPE ...



3-Ingredient Chocolate Cherry Dump Cake Recipe ... image

Our Chocolate Cherry Dump Cake brings together the dream team – sweet cherries and rich chocolate. This cherry dump cake recipe calls for only three ingredients and is best served warm with a scoop (or two!) of vanilla ice cream. While this cake is easy to make, the flavor is out-of-this-world and sure to become a family favorite. Whip up this cherry dump cake recipe for an ooey, gooey weekday dessert or for a special occasion!

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 4

2 cans (21 oz each) cherry pie filling
1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
Whipped topping or vanilla ice cream, if desired

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Spread pie filling in baking dish.
  • Top with dry cake mix; gently shake pan to distribute evenly.
  • Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
  • Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

Nutrition Facts : Calories 340 , CarbohydrateContent 54 g, CholesterolContent 30 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 35 g, TransFatContent 0 g

CHERRY PIE COOKIES RECIPE - PILLSBURY.COM



Cherry Pie Cookies Recipe - Pillsbury.com image

We didn’t think pie season could get any better…until we made these four-ingredient cherry pie cookies! Personalize your own with your favorite cookie cutters and pie filling.

Provided by Pillsbury Kitchens

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 16

Number Of Ingredients 4

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup more fruit cherry pie filling (from 21-oz can)
1 egg, beaten
2 teaspoons coarse white sparkling sugar

Steps:

  • Heat oven to 375°F. Line large cookie sheets with cooking parchment paper.
  • Unroll 1 pie crust on lightly floured work surface. Using rolling pin, roll pie crust into 12-inch round. Using 3-inch round cookie cutter, cut out 16 rounds from pie crust, rerolling scraps as needed. Repeat rolling and cutting with second pie crust.
  • Place 8 rounds on each cookie sheet. Spread 1 tablespoon pie filling in center of each round, leaving an edge. Brush edge of rounds with beaten egg. Using small (1 to 1 1/2-inch) cookie cutter of your choice, cut out center in each of the remaining 16 rounds. Top each bottom with cut out dough round, pressing down on outer edges with fork to seal.
  • Brush tops of dough rounds with egg; sprinkle sugar on tops.
  • Bake 17 to 19 minutes or until golden brown on top and edges. Remove to cooling rack and cool completely, about 30 minutes.

Nutrition Facts : Calories 110 , CarbohydrateContent 15 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 115 mg, SugarContent 4 g, TransFatContent 0 g

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