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Easy Cherry Delight

Quick.easy.cooking's picture
Ingredients
  Flour 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Chopped pecan 1 Cup (16 tbs), coarsely chopped
For cream cheese filling
  Cream cheese 8 Ounce (1 Package)
  Non dairy whipped topping 1 Cup (16 tbs)
For rice pudding
  Rice 1⁄2 Cup (8 tbs) (Branded)
  Water 1 1⁄3 Cup (21.33 tbs)
  Salt 1⁄2 Teaspoon
  Cherry pie filling 21 Ounce (1 Can)
  Non dairy whipped topping 1 Tablespoon (For Garnish)
  Confectioners sugar 1 Cup (16 tbs), sifted
  Butter/Margarine 1⁄2 Tablespoon
  Milk 4 Cup (64 tbs)
  Instant vanilla pudding mix 8 Ounce (2 Package)
Directions

Preheat oven to 350°F (177°C).
Lightly butter a 13" x 9" pan.
Combine flour and butter or margar-garine in a bowl.
Cut butter or margarine into flour with knives or pastry blender until mixture resembles fine crumbs.
Add pecans and mix well.
Press in an even layer into buttered pan.
Bake until lightly browned, about 20 minutes.
Cool.
Spoon Cream-Cheese Filling over cooled crust.
Spread Rice Pudding over Cream-Cheese Filling.
Chill until firm.
Spoon cherry-pie filling over pudding; chill.
Just before serving garnish each serving with a dollop of non-dairy whipped topping.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Cherry

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