Cherry Crunch (Cherry Pie

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Top-ranked recipe named "Cherry Crunch (Cherry Pie"

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Ingredients

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1 lb BUTTER; PRINT SURE
1 lb COCONUT SWEETNED; PRE
5 lb CAKE MIX; YELLOW #10
14 lb PIE FIL CHERRY; #10

Original recipe makes 100

Servings  

Preparation

PAN: 18 BY 26 INCH SHEET PAN TEMPERATURE: 35O F. OVEN 1. SPREAD ABOUT 3 1/2 QT FILLING IN EACH GREASED SHEET PAN. SPRINKLE LEMON JUICE ON TOP OF MIXTURE IN EACH PAN. 2. COMBINE CAKE MIX AND COCONUT; ADD BUTTER OR MARGARINE; MIX UNTIL CRUMBLY. 3. SPRINKLE ABOUT 2 3/4 QT MIXTURE OVER EACH PAN. 4. BAKE 50 MINUTES OR UNTIL LIGHTLY BROWNED. 5. CUT 6 BY 9. NOTE: 1. IN STEP 1, USE 14 LB (2-NO. 10 CN) CANNED PREPARED CHERRY PIE FILLING. NOTE: 2. IN STP 1, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE. NOTE: 3. IN STEP 2, 5 LB WHITE CAKE MIX MAY BE USED. NOTE: 4. IN STEP 2, 1 LB (2 CUPS) CHOPPED UNSALTED NUTS MAY BE USED FOR COCONUT. Recipe Number: J02703 SERVING SIZE: 1 PIECE From the (actually used today!). Downloaded from G Internet, G Internet.

Calories Per Serving: 233 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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