Cookies, Candy & Desserts |
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Cheese Cake Yellow Crust - 1997
Recipe courtesy of Karen Denise Brooks
INGREDIENTS
8 ounces cream cheese -- softened
1 small Cool Whip®
2 cups powdered sugar
1 can cherry pie filling
1 stick butter -- melted
1/3 cup flour
¼ cup pecans -- chopped
PREPARATION
Combine butter and a little less than 1 1/3 cup flour. This will depend on the size of the pie pan you will be using. If you are using a 9-inch pan, you may need to use more butter and flour (up to 2 sticks of butter and 2 2/3 cups flour. Mix until dough sticks together, and add pecans. Press dough into pie plate and bake at 400 until lightly brown. Break up crust with fork and leave in plate. In a mixing bowl, beat cream cheese until smooth. Add cool whip and sugar and mix until thick. Pour cream cheese mixture into pie shell, top with cherries and chill.
8 ounces cream cheese -- softened
1 small Cool Whip®
2 cups powdered sugar
1 can cherry pie filling
1 stick butter -- melted
1/3 cup flour
¼ cup pecans -- chopped
PREPARATION
Combine butter and a little less than 1 1/3 cup flour. This will depend on the size of the pie pan you will be using. If you are using a 9-inch pan, you may need to use more butter and flour (up to 2 sticks of butter and 2 2/3 cups flour. Mix until dough sticks together, and add pecans. Press dough into pie plate and bake at 400 until lightly brown. Break up crust with fork and leave in plate. In a mixing bowl, beat cream cheese until smooth. Add cool whip and sugar and mix until thick. Pour cream cheese mixture into pie shell, top with cherries and chill.
