Cherry Yum Yum

Almost like cherry cheesecake cookie bars. Quick, easy and oh-so rich.

Yield:

1 -9×13 inch pan

Servings:

Ingredients

¾ cup butter
1 ½ cups all-purpose flour
2 tablespoons white sugar
¾ cup chopped pecans
1 (8 ounce) package cream cheese
1 (1.3 ounce) envelope whipped topping mix
1 (21 ounce) can cherry pie filling
2 cups confectioners' sugar

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
Combine the butter or margarine, flour, white sugar and chopped pecans. Press mixture into the bottom of one 9×13 inch baking dish and bake at 350 degrees F (175 degrees C) for 20 minutes. Allow crust to cool completely before preceding.

Step 3
Prepare the dream whip according to the package directions.

Step 4
Blend the cream cheese and the confectioners' sugar together. Fold in the dream whip and spread over the top of the cooled crust. Top with the cherry pie filling and refrigerated before serving.

Nutrition Facts (per serving)

215

Calories

12g

Fat

26g

Carbs

Protein

Nutrition Facts
Servings Per Recipe 24
Calories 215
% Daily Value *
Total Fat12g	15%
Saturated Fat6g	30%
Cholesterol26mg	9%
Sodium73mg	3%
Total Carbohydrate26g	10%
Dietary Fiber1g	3%
Total Sugars12g
Protein2g
Vitamin C1mg	5%
Calcium16mg	1%
Iron1mg	3%
Potassium61mg	1%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

- by: Cookdap Member
- 22 years ago
I fixed this for my Dad and It was gone the same day. I made it for a get together and I did not even get a bite. Some how its the best recipe ever for desert!!!!!!!
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- by: Chefsyndig
- 20 years ago
Follow the recipe to the letter.The only thing I changed was the time on the crust. Instead of 20mins I put it on for 30min. It gave the crust a more cruncher texture. It was easy to make and my family just loved it!
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- by: CASSANDRA
- 19 years ago
Excellent. I used walnuts the second time I made this, since I had no pecans; they worked fine. My guests loved this. Could use a few more cherries, though.
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- by: Kasey
- 18 years ago
Very good and very easy. I prefer the “Cherry Nut Delight” recipe, however.
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- by: Cheoah
- 18 years ago
This is awesome! I have also tried this with blueberry pie filling and it’s great too!:) Thanks for sharing!:)
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- by: ATLMICHELLE
- 17 years ago
This really does taste like cheesecake bars. I made them for work because I had a package of cream cheese that needed used up. The only subsitution I made was that I used coolwhip rather than the packaged stuff you whip yourself. Excellent, they were gone almost right after I put them out.
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- by: EMERALDCITYJEWEL
- 17 years ago
Not too pretty but good and easy. Not too sweet either so great for my diabetic dad. Although I am sure it isn’t really diabetic friendly. The pecans add a good flavor. I think I might try almonds next time and maybe add abou 1/4 tsp. almond flavoring to the cream cheese mixture.
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- by: Kim
- 16 years ago
Delicious crust; we love the pecan shortbread taste. I used a half of a container of Cool Whip for the whipped topping. Next time I will double the cream cheese & whipped topping mixture so it is thicker and can stand up to that “steal the show” crust! I made my own blueberry pie topping from freshly-picked blueberries (boiled/dissolved 1 c. sugar & 1/2 c. water, then added 3 c. blueberries, 1 T. lemon juice and 1/4 t. cinnamon and cooked for several minutes. Thickened with cornstarch dissolved in 1-2 T. of cold water) and got many compliments on a delicious dessert.
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- by: Allison
- 16 years ago
If using fresh cherries, needs to be consumed within 24 hours.
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- by: Cookdap Member
- 15 years ago
Lower Cal Version: The crust is best with real butter of course, but replace sugar with splenda. For the filling, I used a tub and a half of light cool whip, low fat cream cheese, splenda and then topped with light cherry filling. People think I go to alot of trouble when I make this. Super easy and AWESOME!!!
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- by: Jennylud
- 14 years ago
I used double the cream cheese filling, used one container of whipped cream in the tub, and doubled the cherry filling. It was AMAZING
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- by: Shellybug77
- 11 years ago
I made mine in a graham cracker crust shell. I layered the dream whip & cherries it was soooo good. Ate almost the whole thing myself!!
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- by: Happy2cook
- 9 years ago
My grandmother used to make this. It’s a family favorite!
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- by: Ginger Stuart
- 5 years ago
I will make again, but I will use Graham crackers for crust
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- by: Yvonne Kristensen
- 3 years ago
No one questions why the leading photo shows a layered dessert with a crumb topping? I know why….bc the can of filling doesn’t adequately cover the top. Double the whipped topping and cream cheese and layer as shown. Excellent taste.
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- by: Steve Alan
- 2 years ago
Thank you so much for posting this recipe. It brings back memories from the 1970s when a loved one who has passed on made this for dessert. So many are using Cool Whip but I still use Dream Whip. I’ve looked and looked for the same recipe and all of the ones I have found are different. I almost passed on the recipe when I saw the photo with crumbs on top.
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