Pat's Cherry Delight

Pat Spencer


This is a recipe that I made up of different parts of several other recipe's and it has been a hit everywhere I take it. It has become a holiday staple in my family since the first Christmas I made it.

★★★★★ 2 votes



1/2 c
1 c
1/2 c
pecans, in pieces
1/4 c


4 pkg
cream cheese (8 0z, room temperature)
2 c
powdered sugar
1 pkg
cool whip (16 0z)
2 can(s)
cherry pie filling (15 0z)


1To make crust: Melt the butter in microwave, then add the flour, sugar and pecans. Mix with a fork. Mixture will be thick. Spread mixture onto ungreased 13 x 9 pan and bake in 425 degree oven for 5 to 10 minutes or until just starting to turn brown around the edges. Watch closely because this burns very easily, and if you cook it until entire crust is brown it will stick to the pan. Set aside and allow to cool completely.
2To make filling: Mix the cream cheese with electric mixer until smooth. Add powdered sugar and beat until blended well. Beat in the cool whip until smooth and creamy. Pour mixture onto the cooled crust. Top with the two cans of Cherry pie fullling. Cover and chill over night.

About Pat's Cherry Delight

Course/Dish: Other Desserts
Hashtag: #cherry