A layered dessert with a crunchy pecan crust, creamy filling, and sweet cherry topping. Perfect for potlucks, holidays, or any occasion!
Ingredients:
- Crust:
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 1/2 cup chopped pecans
- First Layer:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 (8 ounce) container of whipped topping, thawed.
- Second Layer:
- 1 (21 ounce) can cherry pie filling
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine the flour and softened butter. Mix with a fork or pastry blender until crumbly.
- Stir in the chopped pecans.
- Press the mixture into an ungreased 9×13 inch baking dish.
- Bake for 15-20 minutes, or until lightly golden brown.
- Let the crust fully cool.
- Prepare the Cream Cheese Layer:
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Gently fold in the whipped topping until evenly combined.
- Spread the cream cheese mixture evenly over the cooled crust.
- Add the Cherry Topping:
- Spoon the cherry pie filling evenly over the cream cheese layer.
- Chill and Serve:
- Cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the layers to set.
- Cut into squares and serve chilled.
Tips and Variations:
- For a richer crust, use melted butter instead of softened.
- You can substitute other pie fillings, such as blueberry, strawberry, or apple.
- Add a light sprinkle of extra chopped pecans on top of the cherry pie filling before chilling for enhanced presentation.
- For a lighter dessert, use reduced fat cream cheese and whipped topping.
- If you would like a graham cracker crust, that can be substituted for the pecan crust.