| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 4 | Servings | |
INGREDIENTS
| 1 | c | Butter |
| 2 | c | Flour |
| 1/2 | c | Pecans |
| 1/2 | c | Sugar |
| 8 | oz | Cream Cheese; softened |
| 2 | c | Powdered Sugar |
| 1 | Container; (Large) Cool Whip | |
| 6 | tb | Milk |
| 1 | ts | Vanilla |
| 2 | cn | Cherry Pie Filling |
INSTRUCTIONS
CRUST FILLING Soften butter (do not melt). Mix flour, pecans and sugar together and add butter. Mix until crumbly. Press mixture into a 9"x13" pan. Bake at 350 degrees until light golden brown, approximately 12 to 15 minutes. Cool in pan. Add filling after crust is completely cooled, 20 to 25 minutes. FILLING: Cream together cream cheese, sugar, milk and vanilla. Fold Cool Whip into cheese mixture. Spread mixture over cooled crust ann top off with cherry filling. Refrigerate unused portions. This makes 1 (9"x13") or 2 (8") round pans. Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Feb 24, 1998
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