- 15
- 495 mins
Ingredients
- 2 1/2 cups crushed pecan shortbread cookies
- 1/2 cup butter
- 2 (21-ounce) cans cherry pie filling
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 (8-ounce) package cream cheese, softened
- 2 cups sifted powdered sugar
- 1 (12-ounce) container frozen whipped topping, thawed
Preparation
Step 1
What To Do:
Preheat oven to 350 degrees F.
Combine crushed cookies and butter with a pastry blender until mixture is crumbly. Press mixture into an ungreased 9- x 13-inch baking dish (see Note). Bake 15 to 18 minutes or until lightly browned. Cool completely.
Meanwhile, stir together pie filling and almond and vanilla extracts in a large bowl; set aside.
Beat cream cheese and powdered sugar at medium speed wtih an electric beater until creamy; fold in whipped topping. Spoon into cooled crust. Top with pie filling mixture, spreading evenly. Cover and chill at least 8 hours. Cut into squares to serve.
Notes
After pouring the crumb mixture into the baking dish, place a large piece of plastic wrap over it, and press the crumbs into the dish. Remove the plastic wrap and your crust is evenly packed - no messy hands!