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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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As a pastor's wife, I am invited to many good dinners and get the chance to collect lots of recipes. This dessert comes from a cookbook put together years ago by my home church in Arkansas. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
3/4 cup butter-flavored shortening |
1 to 2 tablespoons cold water |
1 package (8 ounces) cream cheese, softened |
1/2 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
2 cans (21 ounces each) cherry pie filling |
3/4 teaspoon almond extract |
1 carton (8 ounces) frozen whipped topping, thawed |
1/2 cup chopped pecans |
Directions:
1. In a small bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Add enough water to shape dough into a ball.
2. On a lightly floured surface, roll dough to fit a 12-in. pizza pan. Flute edges; prick bottom and sides with a fork. Bake at 425° for 10-12 minutes or until lightly browned; remove from the oven. Reduce heat to 350°.
3. In a small bowl, beat the cream cheese, sugar, eggs and vanilla until smooth; spread over crust. Bake for 10-12 minutes or until center is set. Cool completely on a wire rack.
4. Combine pie filling and almond extract; spoon over the cream cheese layer. Spread whipped topping over filling. Chill until ready to serve. Sprinkle with pecans. Yield: 10-12 servings.
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