ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Cherry Cheese Delight

Misc.
ADVERTISEMENT
recipelink.com Chat Room Recipe Swap - 2001-05-26
From: Nancy,.SanFran

Cherry Cheese Delight
Source: Quick Cooking - May/June 2001
Recipe By :Kathy Branch - West Palm Beach
Serving Size : 12

1 cup all-purpose flour
1 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup butter or margarine -- softened

Filling:
2 8 oz pkgs cream cheese -- softened
1/2 cup confectioner's sugar
1 teaspoon vanilla
1 12 oz carton frozen whipped topping -- thawed
2 21 oz can cherry pie filling

In a bowl, combine flour, pecans and brown sugar. With a fork, stir in butter until crumbly. Lightly pat into a ungreased 13x9x2-inch baking dish. Bake at 350 for 18-20 minutes or until golden brown. Cool completely.

For filling, in a mixing bowl, beat the cream cheese, confectioner's sugar and vanilla until smooth. Fold in whipped topping. Carefully spread over crust. Top with pie filling. Cover and refrigerate for at least 2 hours.
MsgID: 314624
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-05-26
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (24)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Tart And Tangy Grilled Chicken
  • TART AND TANGY GRILLED CHICKEN 4 broiler-fryer chicken quarters 4 tablespoons margarine 1/2 cup finely chopped onion 1/2 cup wine vinegar 1/3 cup low-sodium soy sauce 1/4 cup sugarless all-fruit orange marmalade 3/4 t...
  • Pumpkin-Cider Soup
  • PUMPKIN-CIDER SOUP "This hearty autumnal soup pairs two of the season's favorite ingredients, pumpkin and apples, although hubbard or butternut squash can easily serve as a substitute for the pumpkin. The cider adds a...
  • Horseradish Crusted Tuna Salad (serves 2)
  • HORSERADISH CRUSTED TUNA SALAD (SERVES 2) 1 1/4 cups breadcrumbs 1 egg 1 Tbsp. horseradish 1 tsp. minced ginger 2 tuna steaks FOR THE SALAD: 1 bag baby spinach (rinsed) 1 bunch asparagus (rinsed and trimmed) 6 oz. b...
  • Beer-Soaked Buffalo Wings (using frozen chicken wings)
  • BEER-SOAKED BUFFALO WINGS 2 cans (12 ounces each) beer, divided use 1 package (5 pounds) frozen chicken wings, thawed 2 teaspoons ground red pepper 1 teaspoon salt 3/4 cup cayenne pepper sauce* 1/4 cup (1/2 stick) ...
ADVERTISEMENT
  • Shrimp Linguine Alfredo (NOT Red Lobster)
  • Red Lobster's recipe is not on the internet yet. Perhaps you can experiment with this recipe. Good luck! SHRIMP LINGUINE ALFREDO (NOT Red Lobster) Yields: 4 servings "Elegant but simple, fast and very impressive!" ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Cherry Cheese Delight
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!