A pecan crust is covered with a sweet cream cheese layer that is softly contrasted with a tart cherry pie filling topping.
2 cups all-purpose flour
1 cup butter, at room temperature
1 cup chopped pecans
3 cups powdered sugar
1 package (8 ounce size) cream cheese, softened
2 envelopes dream whip, prepared according to directions
1 can (21 ounce size) cherry pie filling
Preheat the oven to 350 degrees F.
Combine the flour, butter, and chopped pecans in a bowl. Mix until crumbly. Press the mixture into the bottom of a 9x13-inch baking dish. Place in the oven and bake at 350 degrees F for 15-20 minutes or until golden brown. Remove the pan from the oven and let cool.
Combine the powdered sugar and cream cheese in a mixing bowl. Beat on medium speed with an electric mixer until smooth. Mix in the prepared Dream Whip and spread the mixture over the cooled crust.
Place the baking dish in the refrigerator and chill for 1 hour.
Spread the cherry pie filling over the cream cheese layer. Return the baking dish to the refrigerator and chill for at least 1 hour. Serve cold.
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