Made this tonight for Allen's birthday treat...yummmm. Everyone loved it.
See after recipe for alterations I made.
12-15 Servings Prep: 20 min. Bake: 20 min. Chill: 2 hours.
Ingredients
1 cup all-purpose flour
1 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup butter, softened
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 carton (12 ounces) frozen whipped topping, thawed
2 cans (21 ounces each) 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. baking dish. Bake at 350° for 18-20 minutes or until
golden brown. Cool completely.
For filling, in a 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. Yield: 12-15 servings.
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. baking dish. Bake at 350° for 18-20 minutes or until
golden brown. Cool completely.
For filling, in a 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. Yield: 12-15 servings.
Nutrition Facts: 1 serving (1 slice) equals 344 calories, 21 g fat (11 g saturated fat), 33 mg cholesterol, 117 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.
MY ALTERATIONS:
I made the dessert using:
- only 1/2 cup chopped pecans in crust
- 2-80z packages of reduced fat cream cheese
- only 1-21oz can cherry pie filling (didn't pick up two) - it was plenty. Also threw a few frozen blueberries on top to make up for lack of pie filling. Was good but not necessary.
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