26 Things to Do with a Can of Cherry Pie Filling

From the Recipe Creator: Cherry pie filling and a melted chocolate drizzle top a rich, fudgy cake made from chocolate cookie crumbs. —Taste of Home Test Kitchen

From the Recipe Creator: One of the reasons that we love this impressive-looking recipe is that it's easy to make. We prepare the crepes and filling in advance, and assemble them and add the topping just before serving. —Taste of Home Test Kitchen

From the Recipe Creator: These pretty cream cheese cups that look like cupcakes are always my home-baked contribution to our church's Christmas party. The holidays inspired the cheery garnish of cherries, and I often add mint leaves for even more seasonal color. —Leanne Beagley, Rochester, New York

From the Recipe Creator: The very first time that I made Cherry Crisp, my brother happened to be visiting. He is an ice cream lover—but he passed up the scoops of vanilla that he tops most desserts with so he could taste the cherries better! Wheat, soybeans and milo are the main crops on our farm. We also have three small cherry trees. I apportion all of that harvest for this recipe. My husband's is the manager of a coop. I work part-time as a church secretary...teach piano in our home...and enjoy making clothes for myself and our 3-year-old daughter. Cross-stitch is one of my favorite hobbies.

From the Recipe Creator: This luscious cake is really versatile for all-year fun. I've changed the design on top to a heart for Valentine's, a pumpkin for autumn and a tree for Christmas. —Flo Burtnett, Gage, Oklahoma

From the Recipe Creator: I started cooking at age 13 when my brother, sister and I moved from an orphanage into a house with 13 rooms and 10 people. My sister and I became the household cooks. To this day, I like to cook but hate washing the dishes! — Charlene Griffin, Minocqua, Wisconsin

From the Recipe Creator: Here’s an ooey-gooey treat that’s just right for campfires and cookouts. —Josh Carter, Birmingham, Alabama

From the Recipe Creator: These ruby-studded pastries will be the first to disappear from your brunch table. I won an award when I first made them for a 4-H competition years ago. You can use apple pie filling with equally good results. —Christie Cochran, Canyon, Texas

From the Recipe Creator: I've always loved bread pudding, and I enjoy fixing this for my family on a chilly day. You could use a different flavor of pie filling and omit the chocolate chips to make a completely different dessert. It's always delicious! —Ronna Farley, Rockville, Maryland

From the Recipe Creator: I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust and the dense texture of the ricotta cheese are reminiscent of the cheesecake I enjoyed as a child. —Mary Beth Jung, Hendersonville, North Carolina

From the Recipe Creator: You can make this fruity dessert on your stovetop, but to really impress your guests, simmer it in an electric skillet right at the dinner table. There’s no more convenient way to enjoy the fruits of the season. —Patricia Frerk, Syracuse, New York

From the Recipe Creator: If you're thinking about pulling out all the stops for a dessert that says wow, look no further. This cherry-crowned beauty—stacked layers of chocolate cake and cream filling—will have everyone talking. —Doris Grotz, York, Nebraska

From the Recipe Creator: An extra-rich chocolate chip cookie dough and crescent roll topping provide a tasty twist on a classic cherry cobbler. Serve it with a scoop of vanilla ice cream. —Jeanne Holt, St. Paul, Minnesota

From the Recipe Creator: This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. —Maxine Hron, Quincy, Illinois

From the Recipe Creator: My mother-in-law loves chocolate-covered cherries, and I used to make this chocolate cherry dump cake every year for her birthday. Now we’ve moved away, but I make this for my kids on her birthday and they still feel near her. —Angela Lively, Conroe, Texas. If you don’t like chocolate, then try this cherry dump cake recipe.

From the Recipe Creator: I serve this cherry cake for holidays because it's so festive and easy. No one will know your secret is adding a package of cherry gelatin to a boxed cake mix! —Margaret McNeil, Germantown, Tennessee

From the Recipe Creator: Pretty layers of graham cracker crumbs, tasty filling and fruit topping make these cherry cream cheese desserts a standout! For a nice change, you can substitute blueberry pie filling or another fruit flavor for the filling called for in the recipe. —Melody Mellinger, Myerstown, Pennsylvania

From the Recipe Creator: A friend gave me this recipe several years ago. She said a local minister's wife fixed it every Sunday, so she named it accordingly. —Mary Ann Potter, Blue Springs, Missouri

From the Recipe Creator: This pretty pink mixture, rich with yummy fruit and nuts, is sure to disappear in a hurry. It’s a sweet and speedy treat that can be served as a dessert or salad. —Anne Powers, Munford, Alabama

From the Recipe Creator: When I was growing up, this yummy, easy dessert was always on the menu at holiday get-togethers. Years ago, my aunt gave me the recipe, and now when I make it for my family, I think of her. —Janice Rathgeb, Brighton, Illinois

From the Recipe Creator: This tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season—it's so delicious on toast and muffins. —Faye Sampson, Radcliffe, Iowa

From the Recipe Creator: These rolls with their cherry-filled centers melt in your mouth and store well unfrosted in the freezer. —Leann Sauder, Tremont, Illinois

From the Recipe Creator: This is a good dish to carry to potlucks and parties. It's a hit at home, too - my husband rates it as one of his favorite desserts. —Debbi Smith, Crossett, Arkansas

From the Recipe Creator: Speed up prep time for these sandwich cookies by using chocolate wafers from the cookie aisle. You can even make them ahead of time if you need a few extra minutes to decorate for a party. —Taste of Home Test Kitchen

From the Recipe Creator: My husband's grandmother gave me this recipe, along with a bundle of rhubarb, when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in too! —Sharon Wasikowski, Middleville, Michigan