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Cherry Crunch Pie
Cherry Crunch Pie

Cherry Crunch Pie

3 Hr(s)
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1 serving
Original recipe yields 1 serving
(Make both crusts)
Large crust:
1 1/2 sticks butter
1 1/2 cups flour
1 1/2 cups pecans, chopped
Dash salt
3 Tbsp sugar
Small crust:
3/4 stick butter
3/4 cup flour
1/2 cup chopped pecans
Dash salt
1 1/2 Tbsp sugar
Cream filling:
16 oz cream cheese, room temperature
8 oz Cool Whip
4 cups powdered sugar
Topping:
2 cans cherry pie filling
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Let's Make It
1
In 2 separate bowls, mix each of the crust ingredients together (dough will be crumbly). Press the large crust onto a non-stick sprayed cookie sheet. Press the small crust onto the bottom of a 9x13x2" non-stick sprayed baking dish. Bake separately 15 to 20 minutes in a 350 degree oven. Cool crusts to room temp. After crusts cool, crumble large crust into small pieces. Leave small crust as it is--it will be the 1st layer of your dessert.
2
Cream filling:
3
With cream cheese at room temperature, mix these ingredients till creamy. Mix in crumbs of large crust. Spread over small crust in baking pan. Let chill 2 hours.
4
Topping:
5
Spread pie filling on cream filling layer. Then its ready to serve and you are in for the treat of your life!
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