Easy Cherry Delight
|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)|
|Cherry pie filling||21 Ounce (1 Can)|
|Non dairy whipped topping||1 Tablespoon (For Garnish)|
|Confectioners sugar||1 Cup (16 tbs), sifted|
|Milk||4 Cup (64 tbs)|
|Instant vanilla pudding mix||8 Ounce (2 Package)|
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.
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.