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Recipe
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Ingredients
CRUST
2
cups
all purpose flour
(gluten free if desired)
1
cup
pecans
(finely chopped)
1
cup
butter or margarine
(melted)
FILLING
8
ounces
cream cheese
(room temperature)
1
pound
powdered sugar
12
ounces
whipped topping
(aka Cool Whip)
TOPPING
2
cans
cherry pie filling
Instructions
Combine flour, nuts and melted butter. Pat into a 13x9x2 pan and bake for 30 minutes at 350 degrees. Cool.
In a large bowl, beat cream cheese and sugar very well. Fold in whipped topping. Spread over cooled crust.
Spread cherry pie filling over top. Chill for several hours.