Monday, March 14, 2016

Cherry Cream Delight

Yum

Did I mention my husband has a huge sweet tooth? Well, he does, so I try to make him at least one sweet treat every week. Usually these are sheet cakes or 13 x 9-inch pan desserts so he can take them to share at his work, which the staff loves (that way they don't stick around here long).

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!



























Recipe
Ingredients
Crust
1 1/3 cups all-purpose flour
dash of salt
1/2 cup shortening or lard
4 tbls. ice cold water

Cream filling
1 - 8 oz cream cheese, softened (room temperature)
1/2 container (8 oz) cool whip
1/2 cup powdered sugar

Topping
1 quart jar (32 oz) cherry pie filling

Method
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


















Enjoy,
Mary

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