Reviewed: Nov. 25, 2009

Lower Cal Version: The crust is best with real butter of course, but replace sugar with splenda. For the filling, I used a tub and a half of light cool whip, low fat cream cheese, splenda and then topped with light cherry filling. People think I go to alot of trouble when I make this. Super easy and AWESOME!!!

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Reviewer:

Careyberry

Cooking Level: Expert

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Reviewed: Oct. 24, 2008

If using fresh cherries, needs to be consumed within 24 hours.

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Reviewer:

Allison D.

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2008

Delicious crust; we love the pecan shortbread taste. I used a half of a container of Cool Whip for the whipped topping. Next time I will double the cream cheese & whipped topping mixture so it is thicker and can stand up to that "steal the show" crust! I made my own blueberry pie topping from freshly-picked blueberries (boiled/dissolved 1 c. sugar & 1/2 c. water, then added 3 c. blueberries, 1 T. lemon juice and 1/4 t. cinnamon and cooked for several minutes. Thickened with cornstarch dissolved in 1-2 T. of cold water) and got many compliments on a delicious dessert.

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Reviewer:

Kim

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA

Living In: Mosheim, Tennessee, USA

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Reviewed: Sep. 2, 2007

Not too pretty but good and easy. Not too sweet either so great for my diabetic dad. Although I am sure it isn't really diabetic friendly. The pecans add a good flavor. I think I might try almonds next time and maybe add abou 1/4 tsp. almond flavoring to the cream cheese mixture.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Jul. 26, 2007

This really does taste like cheesecake bars. I made them for work because I had a package of cream cheese that needed used up. The only subsitution I made was that I used coolwhip rather than the packaged stuff you whip yourself. Excellent, they were gone almost right after I put them out.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 14, 2006

This is awesome! I have also tried this with blueberry pie filling and it's great too!:) Thanks for sharing!:)

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Reviewer:

Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Mar. 9, 2006

Very good and very easy. I prefer the "Cherry Nut Delight" recipe, however.

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Reviewer:

Kasey

Cooking Level: Expert

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Reviewed: Nov. 20, 2005

Excellent. I used walnuts the second time I made this, since I had no pecans; they worked fine. My guests loved this. Could use a few more cherries, though.

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CASSANDRA

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Aug. 23, 2004

Follow the recipe to the letter.The only thing I changed was the time on the crust. Instead of 20mins I put it on for 30min. It gave the crust a more cruncher texture. It was easy to make and my family just loved it!

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Reviewer:

ChefsyndiG

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Sylvania, Ohio, USA

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Reviewed: Jun. 15, 2002

I fixed this for my Dad and It was gone the same day. I made it for a get together and I did not even get a bite. Some how its the best recipe ever for desert!!!!!!!

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