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Cherry Nut Delight

SUBMITTED BY: K. Tansey PHOTO BY: MARTHAMAEMCB

"This has become a family favorite. Is best if served on the day prepared. Serve as is or top with whipped cream or ice cream."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 cup walnuts
  • 1 1/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup butter
  • 1/2 cup flaked coconut
  • 1/3 cup white sugar
  • 1 (8 ounce) package cream cheese
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 (21 ounce) can cherry pie filling

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. Chop 1/2 cup walnuts coarsely and reserve them for topping. Chop the remaining 1/2 cup nuts fine.
  3. In a medium-size mixing bowl, combine flour, brown sugar, and butter. Blend the mixture well. Add coconut and the finely chopped nuts. Reserve 1/2 cup of this mixture. Press the remaining flour mixture into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until the edges are light brown.
  5. In a medium-size mixing bowl, combine sugar and cream cheese. Stir in egg and vanilla. Beat mixture until smooth. Spread this mixture over the hot (just baked) layer.
  6. Return the pan to the oven and bake 10 minutes. When the cake has finished cooking, spread the cherry pie filling over the hot cake and sprinkle the remaining walnuts and crumb mixture over the top.
  7. Return the cake to the oven and bake another 15 minutes. Let cool before serving.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2004 by EDNAA
This is a qick, tasty dessert. We liked it best served "as is" with no extra ice cream or... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2004 by SVANDEPUTTE
Thsi is a real crowd pleaser. We've been making this for 25 years. It is more that 4 servings! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2004 by MARTHAMAEMCB
Must refrigerate & serve cold. It's more like cheesecake bars...THE BEST!!!! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 7, 2003 by lovestocook
I made some changes to this recipe, I used 1 c. walnuts 1 1/4 c. flour 1/2 c. brown sugar 1/2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2006 by 52GLASSACT
Another KEEPER, I made it in a 7x12 pan and the bottom crust was just fine. I will do as one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2006 by Kasey
This is definitely a keeper. I doubled the cream cheese mixture so the filling would be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2004 by JELENAP
A Delight indeed! Actually I liked it warm more than cool - we ate it straight from the pan,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2008 by DAISYTAZZY
This was very tasty. I used pecans instead because I do not care for walnuts too much. Yum yum! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2006 by LaVon
Yummy! I used raspberry pie filling instead and got rave reviews. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2006 by JERSEYGIRL2262
This is an outstanding recipe! I will be making this dessert for Easter and I know I'll have... MORE

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