Ingredients Jump to Instructions ↓

  1. 1/2 cup cold butter, cubed

  2. 2-1/2 cups crushed pecan shortbread cookies

  3. 2 cans (21 ounces each ) cherry pie filling

  4. 1 teaspoon almond extract

  5. 1 teaspoon vanilla extract

  6. 1 package (8 ounces) cream cheese, softened

  7. 2 cups confectioners' sugar

  8. 1 carton (12 ounces) frozen whipped topping, thawed

Instructions Jump to Ingredients ↑

  1. In a large bowl, cut butter into crushed cookies until mixture resembles coarse crumbs. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15-18 minutes or until crust is lightly browned. Cool on a wire rack. In a large bowl, combine the pie filling and extracts; set aside. In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust. Top with filling. Cover and refrigerate for 1-2 hours or until set. Yield: 15 servings.


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