Easy Cherry Delight Recipe
Ingredients
| Flour | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Pecans | 1 Cup (16 tbs), coarsely chopped | |
| Cream-Cheese Filling | ||
| Cream cheese package | 1 (Cream Cheese Filling:) | |
| 1 cup non-dairy whipped topping | ||
| 1/2 cup Brand Rice | ||
| Water | 1/3 Cup (16 tbs) (Rice Pudding:) | |
| Salt | 1/2 Teaspoon (Rice Pudding:) | |
| Rice Pudding | ||
| Cherry | 1 Can (10oz) (Rice Pudding:) | |
| Non-dairy whipped topping for garnish | ||
| Confectioner’s sugar | 1 Cup (16 tbs), sifted (Rice Pudding:) | |
| Butter/Margarine | 1/2 Tablespoon (Rice Pudding:) | |
| Milk | 4 Cup (16 tbs) (Rice Pudding:) | |
| 2 (3-5/8-oz.) pkgs. vanilla instant-pudding mix | ||
Directions
Preheat oven to 350°F (177°C).
Lightly butter a 13" x 9" pan.
Combine flour and butter or margar-garine in a bowl.
Cut butter or margarine into flour with knives or pastry blender until mixture resembles fine crumbs.
Add pecans and mix well.
Press in an even layer into buttered pan.
Bake until lightly browned, about 20 minutes.
Cool.
Spoon Cream-Cheese Filling over cooled crust.
Spread Rice Pudding over Cream-Cheese Filling.
Chill until firm.
Spoon cherry-pie filling over pudding; chill.
Just before serving garnish each serving with a dollop of non-dairy whipped topping.
Lightly butter a 13" x 9" pan.
Combine flour and butter or margar-garine in a bowl.
Cut butter or margarine into flour with knives or pastry blender until mixture resembles fine crumbs.
Add pecans and mix well.
Press in an even layer into buttered pan.
Bake until lightly browned, about 20 minutes.
Cool.
Spoon Cream-Cheese Filling over cooled crust.
Spread Rice Pudding over Cream-Cheese Filling.
Chill until firm.
Spoon cherry-pie filling over pudding; chill.
Just before serving garnish each serving with a dollop of non-dairy whipped topping.
Chef
