Saturday, May 14, 2016

#3857 - Pecan Crisp

(by Shirley McNevich)

1 cup flour
1/2 cup butter
1 cup chopped pecans + extra for sprinkling
1 cup Domino's powdered sugar
1 cup thawed Cool Whip + extra for spreading
2 - 3oz. Philadelphia cream cheese (softened)
2 - 3.5oz. boxes Jell-O INSTANT French vanilla pudding mix
3 cups milk
1 small jar maraschino cherries

Drain the marachino cherries, slice each in half and place them on paper towels to drain. In a bowl add flour, butter and 1 cup chopped pecans--mix with a pastry blender to make crumbs. Press mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees 8-12 minutes or until lightly browned. Cool completely. In a mixer add both cream cheeses--beat. Add 1 cup thawed Cool Whip--beat. Slowly add powdered sugar--beat. Spread cream cheese mixture over the cooled crust. In a mixer add both boxes of French vanilla pudding powder and the milk--beat on low until mixed, then beat on medium speed until thickened. Spread the pudding mixture over the cream cheese layer. Spread a thin layer of Cool Whip over the pudding mixture. Sprinkle more chopped pecans evenly over the top. Arrange the maraschino cherry halves all over the top. Refrigerate until cold.

No comments: