Ingredients
16
16 servings
- •1.5 cups all-purpose flour
- •2 tablespoons white sugar
- •0.5 teaspoon salt
- •0.75 cup butter, softened
- •1 cup chopped pecans
- •2 cups confectioners' sugar
- •1 (8 ounce) package cream cheese, softened
- •1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- •1 teaspoon vanilla bean paste
- •2 (21 ounce) cans cherry pie filling
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour, sugar, and salt together in a medium bowl. Cut in butter with a pastry blender, a fork, or your fingers until crumbly; stir in pecans. Press crust mixture evenly into an ungreased 9x13-inch baking pan.
- Bake crust in the preheated oven until golden, about 20 minutes. Let cool.
- Meanwhile, beat confectioner's sugar and cream cheese together in a large bowl until combined. Fold in thawed whipped topping; stir in vanilla bean paste.
- Spread cream cheese filling over cooled crust; top with cherry pie filling. Refrigerate until ready to serve.
Nutritional Facts
Per 16 servings
- Calories: 437
- Carbohydrate: 53g
- Fat: 24g
- Fiber: 2g
- Protein: 4g
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