Recipe by Susan Tyler
"Almost like cherry cheesecake cookie bars. Quick, easy and oh-so rich."
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1 1/2 cups
1 (8 ounce) package
1 (1.3 ounce) envelope
whipped topping mix
1 (21 ounce) can
cherry pie filling
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.
If using fresh cherries, needs to be consumed within 24 hours.
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!!!!!!!
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!
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.
Very good and very easy. I prefer the "Cherry Nut Delight" recipe, however.
I used double the cream cheese filling, used one container of whipped cream in the tub, and doubled the cherry filling. It was AMAZING
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Yum Yum
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 104
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