This is a really delicious, easy to make, springtime or summer dessert. Traditional pie crust covered with a creamy whipped filling all topped with homemade cherry pie filling. Yummmm!
1 1/3 cups all-purpose flour
dash of salt
1/2 cup shortening or lard
4 tbls. ice cold water
1 - 8 oz cream cheese, softened (room temperature)
1/2 container (8 oz) cool whip
1/2 cup powdered sugar
1 quart jar (32 oz) cherry pie filling
Preheat oven to 425 degrees. In a large bowl mix flour and salt and cut in shortening until flour mixture resembles coarse crumbs. Stir in ice cold water and quickly shape into a ball, being careful not to overwork the dough.
Using a rolling pin, roll dough out on a lightly floured surface into a 10 x 14-inch rectangle. Carefully fold dough over, lift and fit into 9 x 13-inch baking dish lightly sprayed with baking spray. It's alright if it's not perfect, just shape it the best you can to cover the bottom and a little bit on the sides of the pan. Prick the dough with a fork in many places over the bottom and bake 10-12 minutes or until crust is baked and slightly browned. Remove baking dish from oven and let cool completely on a cooling rack.
Using a mixer whip cream cheese until smooth. Stir in powdered sugar and mix until thoroughly blended, then fold in cool whip. Spread evenly over cooled crust.
Open quart jar of homemade cherry pie filling and carefully spoon over cream filling spreading to cover evenly.
Refrigerate several hours before serving. Cut into serving pieces and top each piece with remaining whipped cream if desired.
Yield: approx. 15 servings
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.