Type what you have

Ingredients

• ✓ dark sweet cherry
• skim milk
• yogurt
• peanut butter with chocolate
• honey
• ice cube

Instructions

1. 1 Combine milk, yogurt, cherries, peanut butter with chocolate, and honey in blender; blend until smooth.
2. 2 Add ice; blend until thickened. Serve immediately.

By Kraft Peanut Butter

Ingredients

• ✓ dark sweet cherry
• vanilla greek yogurt
• evaporated milk
• half-and-half
• milk
• white sugar
• creme de cassis liqueur

Instructions

1. 1 Pulse cherries in a food processor until coarse. Transfer to a large bowl. Add yogurt, evaporated milk, half-and-half, milk, sugar, and crème de cassis liqueur; mix well.
2. 2 Pour into an electric mixer's ice cream attachment. Follow manufacturer's instructions and mix for 25 minutes on the 'stir' setting. Alternatively, pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes.
3. 3 Transfer mixture to a freezer-proof container and freeze until it reaches "soft-serve" consistency, about 2 hours. Store with plastic wrap directly on the surface in a covered container.

By Vicki Plumeri

Ingredients

• ✓ dark sweet cherry
• cherry juice
• brown sugar
• white sugar
• all-purpose flour
• almond extract
• pastry
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine cherries, cherry juice, brown sugar, white sugar, flour, and almond extract in a large bowl until sugar has dissolved. Set aside while preparing pastry dough, about 15 minutes.
3. 3 Place bottom crust in a 9-inch pie plate; fill with cherry filling and dot with butter. Place top crust over filling; crimp edges to seal. Cut several steam vents in top crust with a paring knife. Cover pie edges with aluminum foil during the first 20 minutes of baking to prevent browning too quickly.
4. 4 Bake in the preheated oven until filling is bubbling and thick, and crust is browned, 35 to 40 minutes. Cool before serving.

By Jill

Ingredients

• ✓ dark sweet cherry
• yellow cake mix
• pineapple
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Dump pineapple and cherries into one 9x13 inch pan and mix together. Top with cake mix and slice butter or margarine over mix.
3. 3 Bake at 350 degrees F (175 degrees C) for 45 minutes or until brown and bubbling. Remove and serve warm or cold.

By Andrea

Ingredients

• ✓ dark sweet cherry
• white sugar
• blood orange
• orange zest
• salt
• gluten-free flour
• sugar
• almond milk
• vegan butter
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cherries, sugar, orange juice, orange zest, and salt for base in a stockpot over low heat; cook and stir for 10 minutes. Transfer to a 10-inch cast iron skillet.
3. 3 Stir together flour, sugar, almond milk, melted butter, baking powder, and salt for topping in a bowl until well mixed. Scoop over the cherries in the skillet.
4. 4 Bake in the preheated oven until the top is slightly browned, 35 to 45 minutes. Serve immediately.

By TheSaltyCooker

Ingredients

• ✓ dark sweet cherry
• pastry
• sour cherry
• white sugar
• arrowroot powder
• cinnamon
• salt
• butter
• lemon juice
• vanilla extract
• almond extract
• red food coloring

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside.
2. 2 Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved. Increase heat to high, and bring syrup to a boil. Cook for 1 to 2 minutes, or until thickened. Remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.
3. 3 In a large bowl, combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust, and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking.
4. 4 Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving.

By Jody Clark