Cherry Cream Crunch
|All purpose flour||1 Cup (16 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs), softened|
|Canned sweetened condensed milk||14 Ounce (Not Evaporated)|
|Grated lemon peel||1 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Coconut||1 Cup (16 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Rolled oats||1⁄2 Cup (8 tbs)|
|Eggs||2 , slightly beaten|
|Canned pie filling||21 Ounce (Use Cherry Or Blueberry)|
Base: In a large bowl, combine first 6 ingredients and mix at low speed until crumbly.
Stir in coconut, walnuts and oats.
Press 2 1/2 cups base into bottom of ungreased 12 x 8-inch (2-quart) baking dish or 13 x 9-inch pan; reserve remaining base for topping.
Bake at 375Â° for 12 minutes or until golden brown.
Filling: In medium bowl, combine all filling ingredients except pie filling.
Stir until mixture thickens.
Spread evenly on baked crust.
Carefully spoon pie filling evenly over cream filling.
Sprinkle reserved base over filling.
Bake at 375Â° for an additional 15 to 18 minutes or until golden brown.
Cool; refrigerate 2 to 3 hours before serving.
Store in refrigerator.