Type what you have

Ingredients

• ✓ strawberry pie filling
• ham
• clove
• brown sugar
• mustard
• pineapple
• cornstarch
• toothpick

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Pour 1 inch of water into a baking dish.
2. 2 Place ham flat-side down into the baking dish. Slice diagonal squares over the top. Insert cloves into the diagonal points.
3. 3 Combine pie filling, brown sugar, and mustard in a bowl, mashing the strawberries as you stir.
4. 4 Mix 2 tablespoons pineapple juice from the can with cornstarch in a separate bowl; add to the strawberry mixture. Stir; final texture should be fairly thick. Spread mixture over the ham. Pour remaining pineapple juice on top, taking care not to rinse off the glaze. Tent ham with aluminum foil to help retain moisture.
5. 5 Bake in the preheated oven, basting ham occasionally with the juices, until an instant-read thermometer inserted near the bone reads at least 130 degrees F (54 degrees C), 1 hour 45 minutes to 2 hours.
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Anchor pineapple slices with toothpicks onto ham. Broil in the oven until slightly browned, about 10 minutes.
8. 8 Remove ham from oven and let rest for 15 minutes before slicing from the smallest end to the center.

By Pat

Ingredients

• ✓ strawberry pie filling
• blueberry
• white cake mix
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Dump strawberry pie filling into a 9x12-inch baking dish. Sprinkle with blueberries. Pour cake mix on top of blueberries. Drizzle melted butter on top.
3. 3 Bake in the preheated oven until the top is a light golden brown, about 45 minutes. Serve warm.

By sbennett05

Ingredients

• ✓ strawberry pie filling
• pineapple cake mix
• vegetable oil
• egg
• water
• pineapple
• vanilla pudding mix
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. 2 In prepared pan, combine cake mix, oil, eggs, and water. Stir together until cake mix is moistened, breaking up any large lumps in the batter and spreading to cover bottom of pan. Spoon on pie filling to form strips evenly spaced over batter, but not too close to edge of pan. Gently fold batter over pie filling, creating a swirl pattern and spreading out to form an even layer.
3. 3 Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. 4 For the topping: Mix together the crushed pineapple and instant pudding. Refrigerate for 5 minutes, or until thickened. Fold in whipped topping, then spread over cooled cake. Keep refrigerated until ready to serve.

By Bea Gassman

Ingredients

• ✓ strawberry pie filling
• sugar cookie dough
• rhubarb
• white sugar
• cinnamon
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place 8 large custard cups on a baking sheet.
2. 2 Chop chilled cookie dough into ¼-inch cubes; set aside. Combine rhubarb, sugar, cinnamon, and lemon juice in a bowl; fill each custard cup half full with rhubarb mixture.
3. 3 Spoon strawberry pie filling over rhubarb; sprinkle cubed cookie dough on top, leaving some open spaces between cookie cubes so the filling does not overflow when baking. There may be some cookie dough left over.
4. 4 Bake in the preheated oven until dough is fully cooked and starting to brown around edges, about 45 minutes.

By Xtreme

Ingredients

• ✓ strawberry pie filling
• cream cheese
• sugar
• vanilla extract
• lemon extract
• whipped topping
• graham cracker crust

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream cheese, sugar, vanilla extract, and lemon extract together in a large bowl with an electric mixer until smooth and creamy.
3. 3 Fold in whipped topping.
4. 4 Pour mixture into graham cracker crust; smooth evenly.
5. 5 Top with pie filling. Refrigerate until firm, 2 to 3 hours.
6. 6 Slice and enjoy!

By cafecook

Ingredients

• ✓ strawberry pie filling
• cooking spray
• strawberry
• sugar
• cream cheese
• white cake mix
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with nonstick cooking spray. Set aside.
2. 2 Sprinkle strawberries with sugar; set aside until strawberries release their juices, about 10 minutes.
3. 3 Meanwhile, in a large bowl, whip cream cheese until light and fluffy. Add strawberries to whipped cream cheese and mix until well combined.
4. 4 Combine cake mix and melted butter in a separate bowl and mix until mixture comes together as a crumble.
5. 5 Pour pie filling into the greased baking dish. Pour strawberry-cream cheese mixture on top. Evenly distribute crumble over pie filling.
6. 6 Bake in the preheated oven for 30 minutes. Remove from oven and cool on a wire rack.

By Yoly

Ingredients

• ✓ strawberry pie filling
• graham cracker crumb
• butter
• white sugar
• cream cheese
• ricotta cheese
• white sugar
• butter
• cornstarch
• all-purpose flour
• lemon juice
• lemon zest
• vanilla extract
• egg
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch springform pan.
2. 2 Combine graham cracker crumbs, 1/2 cup melted butter, and 1/3 cup white sugar in a bowl until well mixed; press into the prepared springform pan.
3. 3 Bake in the preheated oven until crust is lightly browned, 8 to 10 minutes.
4. 4 Beat cream cheese and ricotta cheese together in a bowl using an electric mixer on medium speed until creamy and smooth, about 3 minutes. Add 1 1/2 cup white sugar; beat on low speed until well blended, about 2 minutes.
5. 5 Stir 1/2 cup melted butter, cornstarch, flour, lemon juice, lemon zest, and vanilla extract into cream cheese mixture until combined. Gently stir eggs, 1 at a time, into mixture; fold in sour cream just until batter is mixed. Pour batter over the crust. Pour strawberry pie filling over the batter. Gently swirl strawberry pie filling into batter using a butter knife just enough to form a swirl pattern on the top.
6. 6 Bake in the preheated oven without opening the door for 1 hour 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour more.
7. 7 Remove cheesecake form oven and cool on a wire rack for 2 hours. Cover and refrigerate cheesecake, 6 hours to overnight. Remove springform and slice.

By sweet sakura