Cooking With Grandma Judy

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 sticks margarine, softened
• 1/2 cup chopped pecans
• 2 envelopes Dream Whip (prepared)
• 1 (8 oz.) package cream cheese, softened
• 1 cup powdered sugar
• 1 (21 oz.) can cherry pie filling

Directions

Combine flour and softened margarine. Do not melt margarine. Let come to room temperature and mix with flour until mixture is coarse. The margarine should be like peas in the flour. Then add chopped pecans. Press into the bottom of a 9x13-inch pan. Bake 20 minutes at 350 degrees. Cool.

Prepare Dream Whip according to package directions. Beat together softened cream cheese and powdered sugar. Add the prepared Dream Whip and mix thoroughly. Spread 1/2 of this mixture over the cooled crust. Top with the cherry pie filling. Cover the pie filling with the remaining half of the Dream Whip mixture. Chill at least 3 hours before serving. 10 - 12 servings.

Tips:

All-purpose flour is plain flour, not self-rising. Make sure the margarine is soft before mixing it with the flour. Add the nuts last. Do not use butter.

Be sure crust is cooled before putting whipped topping on it. It will melt.

The tricky part to this recipe is keeping the whipped topping and cherry layers separate. Just put enough topping on the crust to cover it, not ½.

Save as much topping as possible for the top layer. Drop by spoonful the topping in several spots on the crust, then smooth it out with a spoon. Do the same with the cherry mixture. Drop by spoonful all over the whipped topping, then gently spread it to within ½ inch of the sides. Next, drop the remaining topping mixture. Chill at least 3 hours before serving. 10 - 12 servings.

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