Categories: Cheese/eggs, Desserts, Fruits/nuts, Pies 
      Yield: 8 servings 
  
     21 oz Cherry pie filling 
  1 1/2 c  Milk 
    1/4 c  Butter; softened 
  1 1/2 ts Vanilla 
      4    Eggs 
    3/4 c  Sugar 
    1/2 c  Bisquick 
  
  Heat oven to 400.  Grease 10" pie plate.  Drain pie 
  filling, reserving syrup.  Beat all ingred. except 
  cherries and reserved syrup til smooth, 15 sec. in 
  blender on high.  Pour into plate.  Spoon cherries 
  evenly over top. Bake until knife inserted in center 
  comes out clean, 30-35 min.  Cool 5 min.  Serve with 
  warm reserved syrup and , if desired, sweetened 
  whipped cream.  NOTE: Pie can be prepared ahead and 
  refrigerated up to 12 hrs. Increase baking time to 
  35-40 min. 
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