This is a good dish to carry to potlucks and parties. It's a hit at home, too - my husband rates it as one of his favorite desserts. —Debbi Smith, Crossett, Arkansas
Ingredients
- 1-1/4 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup butter-flavored shortening
- 1 cup chopped walnuts, divided
- 1/2 cup sweetened shredded coconut
- filling:
- 2 packages (8 ounces each) cream cheese, softened
- 2/3 cup sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cans (21 ounces each) cherry pie filling
Directions
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil.
- Combine flour and brown sugar; cut in shortening until fine crumbs form. Stir in 1/2 cup nuts and coconut. Set aside 1/2 cup crumb mixture for topping. Press remaining mixture into prepared pan. Bake until lightly browned, 12-15 minutes.
- Meanwhile, for filling, beat cream cheese, sugar, eggs and vanilla until smooth. Spread over hot crust. Bake 15 minutes. Spread pie filling on top. Combine remaining nuts and reserved crumb mixture; sprinkle over cherries. Bake 15 minutes more. Cool completely on a wire rack. Refrigerate until chilled. Lifting with foil, remove mixture from pan. Cut into bars. Refrigerate leftovers.
Loading Popular in the Community
Loading Reviews
