Cherry Cream Crunch Recipe


Health IndexJust EnjoyCuisine


 All purpose flour1 Cup (16 tbs)
 Cinnamon1⁄2 Teaspoon
 Margarine/Butter1⁄2 Cup (8 tbs), softened
 Vanilla1 Teaspoon
 Canned sweetened condensed milk14 Ounce (Not Evaporated)
 Grated lemon peel1 Tablespoon
 Lemon juice1⁄4 Cup (4 tbs)
 Firmly packed brown sugar1⁄2 Cup (8 tbs)
 Salt1 Dash
 Coconut1 Cup (16 tbs)
 Chopped walnuts1⁄2 Cup (8 tbs)
 Rolled oats1⁄2 Cup (8 tbs)
 Eggs2 , slightly beaten
 Canned pie filling21 Ounce (Use Cherry Or Blueberry)

Nutrition Facts

Serving size: Complete recipe

Calories 6279 Calories from Fat 1776

% Daily Value*

Total Fat 202 g310.1%

Saturated Fat 67.9 g339.6%

Trans Fat 0 g

Cholesterol 557.9 mg

Sodium 3058.7 mg127.4%

Total Carbohydrates 1074 g357.9%

Dietary Fiber 26.9 g107.6%

Sugars 755.9 g

Protein 80 g160.9%

Vitamin A 109.1% Vitamin C 100.9%

Calcium 142.5% Iron 90.9%

*Based on a 2000 Calorie diet


Base: In a large bowl, combine first 6 ingredients and mix at low speed until crumbly.
Stir in coconut, walnuts and oats.
Press 2 1/2 cups base into bottom of ungreased 12 x 8-inch (2-quart) baking dish or 13 x 9-inch pan; reserve remaining base for topping.
Bake at 375° for 12 minutes or until golden brown.
Filling: In medium bowl, combine all filling ingredients except pie filling.
Stir until mixture thickens.
Spread evenly on baked crust.
Carefully spoon pie filling evenly over cream filling.
Sprinkle reserved base over filling.
Bake at 375° for an additional 15 to 18 minutes or until golden brown.
Cool; refrigerate 2 to 3 hours before serving.
Store in refrigerator.