| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Margarine; melted |
| 1 |
c |
All Purpose Flour |
| 1 1/2 |
ts |
Baking Powder |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Chopped nuts |
| 8 |
oz |
Cream Cheese; softened |
| 1 |
c |
Sugar |
| 2 |
c |
Whipped Topping (up to) |
| 2 |
cn |
Peach Pie Filling |
INSTRUCTIONS
CRUST
FILLING
TOPPING
From: Melissa Doggett <GCIA@UGA.CC.UGA.EDU>
Date: Thu, 15 Aug 1996 07:08:28 EDT
Combine all ingredients & press into a 9 x 13 dish. Bake at 350 degrees
until lightly browned, approx. 20 min. Cool.
Filling: Cream sugar & cream cheese well. Fold in whipped topping. Mix
well. Pour overcooled crust and chill.
Topping: Spread on top of filling after it is chilled and firm. Sometimes I
use 2 cans of pie filling just because 1 can looks skimpy.
EAT-L Digest 14 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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