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Cookies, Candy & Desserts

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.​

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  • Home
  • Breakfast
  • Breads
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  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking