A chilled layered dessert with cherries
| Yield | |
|---|---|
| Source | Peggy Moss |
| Prep time | 15 minutes |
| 2 | Cup | flour (first layer) |
| 2 | Tablespoon | sugar (first layer) |
| 1 | Cup | butter (may sub. margarine; first layer) |
| 8 | Ounce | cream cheese (1 package; second layer) |
| 2⁄3 | Cup | powdered sugar (second layer) |
| 9 | Ounce | whipped topping (non-dairy; second layer) |
| 1 | Can | cherry pie filling (second layer) |
First Layer:
Method
Combine flour, sugar and butter; press into a 9x13-inch pan. Bake at 350 degrees for 15 minutes; cool.
Second Layer:
Method
Beat together cream cheese, sugar and whipped topping. Spread over cooled baked crust; chill. Spoon pie filling over cream cheese mixture. Keep refrigerated.
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