If you use splenda or a diabetic sweetener instead of sugar, this is great for diabetics and the health conscious. But doesn’t taste like it! My family loves this recipe. We call it Cherry Stuff. Kay Hillje
Crust:
1 box Estee® vanilla or lemon cookies, crushed
½ c. light margarine, melted
1 c. chopped pecans
1-2 T. Splenda® or sugar
Crush cookies and mix in bowl with melted butter. Add pecans and sugar, mix well. Press into bottom of 8x11x3 pan. Bake at 325° for 15-20 minutes. Cool.
Topping:
2 cans tart pitted red cherries packed in water, drain 1 can
6 T. Fructose/Splenda® or sugar, to taste
½ t. cinnamon
½ t. vanilla
2 T. flour
In a medium pan, cook the cherries over medium heat and add sugar. Add cinnamon and vanilla, stirring constantly. Mix the flour with hot cherry juice (enough to make thin paste) and add to cherries to thicken. Cool completely.
Filling:
2- 8oz fat free/lite cream cheese, softened
1 lg. container fat free cool whip
nutrasweet®/Splenda®/sugar
Mix cream cheese and cool whip until smooth. Add nutrasweet® or sugar to taste. Nutrasweetâ makes a smoother filling. Pour filling into cooled crust. Spoon cherry mixture on top. Refrigerate until firm.