| 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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