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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 15 |
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I love Cherry almost as much as I love rhubarb! For this dessert you can use whatever your favorite kind of store bought pie filling you like- it doesn't have to be cherry. Ingredients:
1 cup flour |
1/2 cup brown sugar |
1 cup graham cracker crumbs |
1/2 cup chopped pecans |
3/4 cup margarine |
1 (8 ounce) package cream cheese, softened and at room temperature |
1 cup powdered sugar |
1 teaspoon vanilla |
16 ounces whipped topping |
1 (30 ounce) can cherry pie filling (or 21 oz if you can't find the 30) |
Directions:
1. Mix the first step ingredients and press into a 9x13 pan. Bake for 15 minutes at 400 degrees. Leave in pan but stir and crumble the baked mixture immediately and let cool by stirring often.
2. In a large bowl combine step 2 ingredients.
3. When thoroughly mixed add crumbled mixture and the whipping topping and fold together.
4. Spread into the 9x13 pan.
5. Spoon/spread the can of cherry pie filling over the top of the mixture in the pan.
6. Place in refrigerator until ready to serve.
7. Can be garnished with more whipped topping if desired.
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