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Cherry (or Blueberry) Crunch
A delightful dessert with fruit, pecan crunch crust and a light creamy layer.
Ingredients
- 2 sticks melted butter
- 1/2 cup chopped pecans
- 2 cups self-rising flour
- 8 oz. cream cheese
- 1 large (12 oz) Cool Whip
- 1 box powdered sugar
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Method
Mix first three ingredients together and press in bottom of 13x4x9 pan. Bake at 400 until brown. Cool completely. Mix last three ingredients together and spoon mixture over cooled crust. Top with 1 can cherry (or blueberry) pie filling. Refrigerate at least 3 hours. Preferably overnight.
Notes:
Number of Servings: 10-12
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