Tuesday, February 19, 2008

This was my favorite dessert as a child. If you don't like nuts, you can use a graham cracker crust instead (see recipe below).

INGREDIENTS
CRUST
1 cup all-purpose flour
1 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened

FILLING:
2 (8 ounce) packages cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
2 (21 ounce) cans cherry pie filling

DIRECTIONS
-In a bowl, combine flour, pecans and brown sugar. With a fork, stir in butter until crumbly. Lightly pat into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 18-20 minutes or until golden brown. Cool completely.
-For filling, in a mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping.
-Carefully spread over crust. Top with pie filling. Cover and refrigerate for at least 2 hours.

FOR GRAHAM CRACKER CRUST
INGREDIENTS
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted

DIRECTIONS
-In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
-Refrigerate for 30 minutes before filling, or bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.

Tagged:

0 comments :