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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I ripped this recipe from a magazine a long time ago. I made it many times and it always turned out delicious as well as beautiful. Since then, I misplaced my box of recipes torn from magazines until the other day. I had previously tried to find this recipe on Zaar, but couldn't so I was happy to find the clipping so now I can share the recipe with all of you. Since the layers are baked separately, the cook time and the prep time overlap somewhat. Prep time does not include refrigeration time. I have used low-fat cream cheese and it turns out just as good. Enjoy! Ingredients:
1 cup walnuts, divided |
1 1/4 cups flour |
1/2 cup brown sugar, packed |
1/2 cup butter flavor shortening |
1/2 cup coconut |
2 (8 ounce) packages cream cheese, softened |
2/3 cup sugar |
2 eggs |
2 teaspoons vanilla |
1 (21 ounce) can cherry pie filling |
Directions:
1. Heat oven to 350°F.
2. Grease a 13x9x2-inch pan.
3. Coarsely chop 1/2 cup nuts for the topping. Set aside.
4. Finely chop remaining 1/2 cup nuts.
5. Combine flour and brown sugar. Cut in shortening until fine crumbs form. Add finely chopped nuts and coconut.
6. Remove 1/2 cup of this mixture and set aside.
7. Press remaining crumbs in bottom of pan. Bake at 350°F for 12-15 minutes until edges are lightly browned.
8. Beat cream cheese, sugar, eggs, and vanilla at medium speed until smooth. Spread over hot, baked crust. Return to oven and bake 15 minutes longer.
9. Spread cherry pie filling over cheese layer.
10. Combine reserved nuts and reserved crumbs. Sprinkle over cherries. Return to oven and bake 15 minutes more. Cool. Refrigerate several hours.
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