Mouth Watering Home baked
Desserts at Cafe' La'Mar
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Gourmet Peach Pie
Ingredients
1/2 pint whipping cream
1 cup powdered sugar, divided
6 ounces cream cheese, softened
1 9-inch baked pie shell
sliced peaches
Glaze
1 cup sugar
2 tablespoons cornstarch
1 cup mashed peaches
1 cup water
yellow food coloring
Whip the cream with 1/2 cup powdered sugar. Beat cream cheese with rest of powdered sugar. Fold together the whipped cream mixture and the cream cheese mixture. Spread in the cooled pie shell. Cool in the refrigerator for at least 2 hours. Cover cream mixture with sliced fresh peaches.
For the glaze:
Mix together the sugar, cornstarch, mashed peaches, water and about 2 drops of food coloring. Boil until clear, stirring constantly. When cool, pour over pie.
Canned cherry pie filling may be substituted for the fresh peaches when they are out of season.
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Peach Tart
1 cup flour
1/4 cup sugar
16 Tablespoons chilled butter + 2 Tablespoons
butter, at room temperature
1/2 cup finely ground hazelnuts
1/2 cup finely ground almonds
1/2 teaspoon vanilla
grated rind of 1 lemon
1 egg yolk beaten
1-1/2 lbs. ripe peaches
3 Tablespoons brown sugar
salt
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Place the flour, sugar and a pinch of salt in a food processor. Cut the cold butter into 16 tablespoon-sized pieces and pulse into the flour, about 30 seconds. Pour the butter/flour mixture into a mixing bowl and stir in the ground nuts. In a separate bowl, mix the vanilla and lemon rind into the egg yolk.
Make a well in the flour and pour the egg mixture into it. Using your fingers, gather the flour into the egg until the dough just sticks together. It will be soft and sticky. Wrap it in waxed paper and refrigerate for at least 2 hours or ideally overnight.
Preheat oven to 375°F. Roll out the pastry between 2 pieces of waxed paper into a 13-inch circle. Peel off the top piece of waxed paper and place the dough-side down on 17x14 baking pan. Using your thumb and forefinger, pinch up the edges of the dough to form a free standing 1/4-inch lip. Bake for 20 minutes, or until light brown.
Peel the peaches by plunging them into boiling water for about 1 minute and then slipping off the skins. Cut each peach in half and remove the pit. Slice them as thinly as possible. In a small bowl, combine the 2 tablespoons of softened butter and the brown sugar until it forms a paste. Spread this on the pre-baked shell.
Arrange the peaches in a circular pattern on on top of the butter/sugar paste and bake for another 10-15 minutes.
Serve warm.
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Blueberry Ice Cream
1 cup blueberries
1 cup sugar
2 cups heavy cream
2 cups half-and-half
1/2 vanilla bean, split lengthwise
9 egg yolks
1/2 teaspoon freshly grated orange zest
In a saucepan, heat the blueberries and 1/4 cup of the sugar over medium heat, stirring occasionally, until the berries pop and begin to cook down, about 10 minutes. Set aside to cool, then refrigerate until ready to use.
In a saucepan, heat the cream, half-and-half, and vanilla bean over medium heat, stirring occasionally to make sure the mixture does not scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse 10 to 15 minutes.
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In a medium bowl, whisk together the egg yolks and the remaining 3/4 cup sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Whisk in the orange zest. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.
Put a large mixing bowl in the freezer to chill. When the ice cream is finished, transfer it to the frozen bowl. Using a sturdy rubber spatula, fold in the blueberry mixture until swirled. Freeze.
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Blueberry Pound Cake
1 cup butter softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups flour divided
1/2 teaspoon salt
1 teaspoon baking powder
1 pint fresh blueberries 2 c. frozen, thawed
1/2 cup powdered sugar
4 teaspoons lemon juice
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Preheat oven to 325 degrees.
Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat. Dredge berries in remaining flour. Gently fold floured berries into the batter. Grease and dust a tube pan with confectioners' sugar or flour; pour batter into it. Bake for 1 hour and 15 minutes, or until it tests done.
Combine powdered sugar and lemon juice in small bowl. Drizzle over warm cake. Cut with a serrated knife and serve
Gourmet Pineapple
& Cheese Upside Down Cake
The cream cheese and sharp cheddar
cheese makes this recipe unique and delicious.
Ingredients
1 can unsweetened
pineapple slices with juice
1/2 cup brown sugar
2 tablespoons margarine
cooking spray
3/4 cup sugar
1/4 cup cream cheese
2 tablespoons margarine
2 egg whites
1 egg
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sharp cheddar cheese shredded
1/2 teaspoon vanilla
Drain pineapple, reserving 1/4C juice.
Place juice and 3 pineapple slices in
blender and process til smooth; set aside.
Combine brown sugar and 2T margarine in
sauce pan; cook over medium til melted.
Remove from heat; add 1/4C pureed pineapple,
stirring til blended. Pour mixture into 9"
round cake pan coated with cooking spray.
Cut remaining pineapple slices in half
crosswisee and arrange in single layer over
brown sugar mixture; set aside. Combine
3/4C sugar, cream cheese and 2T margarine in
large bowl; beat at medium speed of mixer
til blended. Add egg whites and egg, 1 at a
time, beating after each addition. Combine
flour, baking powder and salt; add to cream
mixture, beating til blended. Stir in
remaining pureed pineapple, cheddar cheese
and vanilla.
Pour batter evenly over pineapple slices.
Bake at 350 for 45' or til wooden pick
inserted in center comes out clean. Let
cool in pan 10 minutes. Invert cake onto
serving plate.
Chocolate Brandy Pie
This dessert will surely dazzle your taste buds
One 8 1/2 ounce package of chocolate wafers,
blended until fine texture
1/4 cup of butter, softened
3 tbsp of brandy
1 small package of instant chocolate pudding
1 small package of instant vanilla pudding
1 1/2 cup of milk
1/3 cup of brandy
1/4 cup of chocolate flavored liqueur
1. In covered blender, blend chocolate wafers until fine textured. Add softened butter and 3 tbsp brandy.
2. Pat into 9 inch pie plate.
3. In large bowl, combine chocolate pudding, vanilla pudding, milk, 1/3 cup brandy, and chocolate flavored liqueur.
4. In small bowl, beat 1 cup whipping cream until soft peaks form. Gently fold into above mixture.
Spoon into crust. Garnish with chocolate curls. Refrigerate 1 1/2 hours.
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Apple Praline Pie
1 1/2 cups sugar
1/4 cup all-purpose flour
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 eggs, beaten
1/2 cup melted margarine
1 tsp vanilla
3 cups peeled raw apples, chopped
1 deep-dish unbaked pie shell
1/2 cup chopped pecans
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Mix dry ingredients (first four). Add wet ingredients (second three). Stir in apples and pour filling into unbaked pie shell.
Bake at 425 for 15 minutes. Sprinkle pecans on top, and gently press into pie to keep the pecans moist. Reduce oven temperature to 350 degrees and bake until set (25 minutes).
Baked Fudge with Kahlua Cream
Recipe from The Davenport House
located in Clyde, Ohio.
2 C sugar
1/2 C flour
3/4 C cocoa
5 eggs beaten
1 C plus 2 TBS butter, melted
2 tsp vanilla
1/2 C chopped pecans
Kahlua Cream:
1/2 C confectionary sugar
3 TBS Kahlua liqueur
1 C whipping cream
Combine sugar, flour, and cocoa. Add eggs. Beat in melted butter and vanilla. Stir in chopped pecans. Pour into 8 custard cups. Set in 13x9x2 inch pan and add water half way up. Bake 40-45 min. at 300 degrees F. Serve warm with Kahlua cream on top.
Comments:
To make Kahlua Cream, whip cream until it starts to thicken, add sugar and liquer and continue to beat until proper consistency.
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Blueberry Pudding Cake
2 cups fresh or frozen blueberries
1 tsp ground cinnamon
1 tsp lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 tsp baking powder
1/2 cup milk
3 Tbsp butter or margarine, melted
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Topping:
3/4 cup sugar
1 Tbsp cornstarch
1 cup boiling water
Toss the blueberries with cinnamon and lemon juice; place in a greased 8 inch square baking dish. In a bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. Combine sugar and cornstarch, sprinkle over batter. Slowly pour boiling water over all. Bake at 350 degrees for 45-50 minutes or until cake tests done.
Makes 9 servings.
Caramel Torte
Recipe courtesy of Lindgren's
Lutsen, MN
6 eggs yolks
1 1/2 cups sugar
1 teaspoon baking powder
2 teaspoons vanilla
6 egg whites, beaten stiff
2 cups graham cracker crumbs, finely crushed
1 1/4 cups chopped nuts (pecans preferred)
1 pint heavy cream, whipped
Caramel Sauce:
1 1/4 cups lightly packed brown sugar
1 tablespoon flour
1/4 cup each butter, orange juice and water
1 beaten egg
1 teaspoon vanilla
Beat egg yolks well, adding sugar, baking powder and vanilla. Fold beaten egg whites into egg yolk mixture. Fold in graham cracker crumbs and nuts. Blend. Line two 9" round cake pans with waxed paper. Pour in batter. Bake at 325 degrees for 35 minutes. Cool on wire racks. Cut each layer in half to make four layers. Stack each layer with whipped cream and spread top with whipped cream.
Caramel sauce: Combine sugar, flour, orange juice, butter, water and egg in top of double boiler. Cook uncovered over low heat, stirring until boiling and thickened. Add vanilla. Cool and drizzle over entire cake.
Serves 8
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Chocolate Mousse Pie
with Chocolate Crumb Crust
Crust Ingredients
25 chocolate wafers
6 tablespoons butter or margarine
1 Whipped cream or non-dairy whipped topping
Chocolate shavings or curls
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Pie Ingredients
5 pounds of Callibaut chocolate - Semi Sweet
2 quarts heavy cream
4 ounces Grand Marnier
2 ounces vanilla extract
4 cups sugar
8 ounces water
8 ounces light karo syrup
12 egg whites
Melt chocolate over double boiler and keep warm. In separate bowl combine heavy cream, Grand Marnier and vanilla and whip. In a heavy saucepan, combine sugar, water and light karo syrup and cook on medium-high heat, stirring constantly, until it reaches 275 degrees on candy thermometer. Remove from heat.
Beat egg whites on high speed until soft peaks form. Slowly add syrup mixture in a thin stream to egg whites while beating at high speed until a glossy meringue forms. Add warm melted chocolate and mix thoroughly. Let cool and then add whipped cream mixture, folding together gently until completely combined.
Turn Mixture into crust
Chill for several hours before serving.
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Chocolate Peanut Butter Pie
Pastry:
1 cup chocolate wafer crumbs
1/2 cup chopped pecans
6 tablespoons unsalted, melted butter
2 tablespoons sugar
1/4 teaspoon cinnamon
(or your favorite pre-baked pie crust)
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Filling:
1-1/4 cups creamy peanut butter
1 8-ounce package softened cream cheese
1 cup powdered sugar
1 tablespoon vanilla
1 1/4 cups whipping cream
Glaze:
1/2 cup half & half or cream
4 ounces chopped semi-sweet chocolate
Can be made one day ahead. Mix all ingredients for pastry and press firmly in 10" pie pan. Freeze while preparing filling.
Use electric mixer to beat peanut butter, cream cheese, 1/2 cup sugar in a large bowl. Using clean dry beaters, beat whipping cream with 1/2 cup sugar and vanilla till soft peaks form. Stir 1/2 of cream mixture into peanut butter mixture. Fold well, then fold in the remaining cream mixture. Filling will be thick, so spread carefully into prepared crust and refrigerate till firm.
Bring cream to a boil, reduce heat and stir in chocolate till smooth and melted. Cool slightly and pour over filling, tilting pie pan for even distribution. Coat top of pie completely and refrigerate for 1 hour. Garnish with whipped cream and chocolate curls and enjoy!
Serves 6-8
Cream Puffs with Rum Cream
Recipe from Asa Ransom House Clarence, New York
Cream Puffs:
1 cup water
1/2 cup butter
Bring to a boil and add:
1 cup flour
Cook stirring constantly until a ball forms in the center of the pot. Remove from heat and add one egg at a time (4 eggs) and beat well. Drop by tablespoons on a greased sheet 4 inches apart. Bake 45-50 minutes at 375. Then turn off oven and crack door open to cool slowly.
Custard Cream Filling:
2 cups milk
1/4 cup rum or rum flavoring
1/2 cup sugar
Heat until hot and add:
1/2 cup milk
3 tablespoons cornstarch
2 beaten eggs
2 tablespoons butter
Cook until thickened, cool completely. Slit top of puffs and fill with custard.
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English Trifle with Sherry
Recipe from Asa Ransom House Clarence, New York
Beautiful and Delicious! A Delightful
Dessert For
Entertaining and Romance.
1 cup pound cake crumbs
1 1/3 cups custard pudding
1 cup fruit pie filling
4 tablespoons cream sherry
Whipped cream for garnish
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1. Place cake crumbs in four stemmed glasses.
2. Add 1 tablespoon sherry to each.
3. Layer fruit filling then custard pudding in each.
4. Decorate with whipped cream.
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Butterscotch Crème Brûlée
Butterscotch sauce:
5 tablespoons butter
1 cup light brown sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
1 3/4 cups butterscotch sauce (see note)
1/2 cup butterscotch flavored schnapps
4 1/2 cups heavy cream
1 1/3 cups egg yolks
Light brown sugar (for top of brulee)
Granulated sugar (for top of brulee)
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1. Combine egg yolks and heavy cream. Add butterscotch sauce and schnapps, stir well. Let set for at least 5 minutes.
Skim the foam from the top. Fill custard cups with creme brulee mix.
2. Bake at 300 F in water bath covering 1/3 of the custard cups. Cover with a baking sheet. Baking time will vary depending on depth of cups. When creme brulees are done, they will jiggle like set gelatin. Minimum baking time of 30 minutes. Refrigerate.
3. Mix equal parts brown sugar and white sugar together and set aside.
4. To serve, cover top of each creme brulee with a thin layer of brown and white sugar. Carmelize under the broiler until sugar just melts and begins to darken.
Recipe note:
To make butterscotch sauce, in heavy-bottom sauce pot, place 5 tablespoons butter first followed by 1 cup brown sugar and 2 tablespoons light corn syrup. Bring to a boil. Add 1/2 cup heavy cream, return to a boil, stir. Cool and reserve for creme brulee mixture.
Cranberry Vanilla Crème Brûlé
Recipe From FoodNetwork.com
16 tablespoons cranberry sauce
1 cup half-and-half
1 vanilla bean, preferably Tahitian
1/2 teaspoon pure vanilla extract
1 egg plus 8 egg yolks
2/3 cup granulated sugar
1 1/2 cups heavy cream, cold
2 tablespoons superfine sugar
Spoon 2 tablespoons of cranberry sauce into each of 8 (4-ounce) ramekins.
Preheat the oven to 325 degrees. In a small saucepan, combine the half-and half, vanilla bean, and vanilla extract. Heat over medium heat just until scalded; do not allow the mixture to boil.
Fill a large bowl with water and add ice. In a medium mixing bowl, combine the egg, egg yolks, and granulated sugar and mix. Gradually stir in the scalded half-and-half mixture and place the smaller bowl in the bowl of ice water to cool completely. Stir in the heavy cream and top equally the cranberry prepped ramekins. Place in a baking dish just large enough to hold them and add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the baking dish tightly with foil and bake until the custard is set but still quivers in the center, about 35 minutes. Remove the ramekins from the water and refrigerate to cool completely.
Preheat the broiler, if using. Sprinkle 1 tablespoon of the sugar on top of each custard, spread over the surface, and tap out any excess. Place the ramekins on a broiling tray and broil until the top is melted and caramelized, about 30 seconds. Watch carefully; the sugar can burn easily. If using a torch (see Tip), pass the flame about 2 inches over the surface of the custards until the sugar is completely caramelized. Serve while the sugar is still warm.
* If using a torch, replace the superfine sugar with raw sugar, which caramelizes more successfully under a torch flame.
Chocolate Eclair Cake
Presented by Casperhouse Bed & Breakfast
This Chocolate Eclair Cake is so simple and a favorite of our guests....once you make it your family and guests will ask for it again and again....hope you enjoy it as much as we do.
1 cup cold water
1/2 cup butter
1 cup flour
4 eggs
1 6oz pkg chocolate pudding (you can change
flavor by using different puddings)
2 1/2 cups milk
8 oz cream cheese, softened
whipped cream or cool whip will work to save calories
chocolate shavings
1. Place butter, water and flour in pot on medium heat till it comes to a boil then remove from heat.
2. The mixture should form a ball when stirred.
3. Add the 4 eggs one at a time, stirring by hand. Spread mixutre on sprayed or greased 8 x 12 pan and bake at 400 for 20- 25 min. (should be golden brown) Let cool.
4. Mix the pudding mix with the milk and cream cheese with electric mixer till well blended and spread over cooled crust. Cover with whipped cream or cool whip type topping.
5. Top with shaved chocolate, semi sweet works well.
6. Cut into squares and enjoy.
This makes a big hit at parties and picnics.
Cream Caramel Cake
Presented by Twin Oaks
on MelaCari B&B Cottages
Cream Cake Layers:
2 sticks butter softened
3 cups sugar
6 eggs
2 2/3 cups all-purpose flour
1/4 tsp baking soda
1 tsp salt
1 8 oz. carton sour cream
1 tbsp vanilla extract
Caramel Frosting:
1/2 stick butter
2 cups light brown sugar
1/2 cup evaporated milk
1/2 tsp vanilla extract
4 cups 10X conf sugar
Cake: preheat oven to 350°. Cream butter and sugar until fluffy. Add eggs one at a time. Sift flour, baking soda and salt together. Alternating, add flour and sour cream to butter mixture. Add vanilla. Pour into 3 9-inch prepared pans. Bake for 25-35 minutes. Test with a cake tester for doneness. Remove from oven and cool on racks for 10 minutes, then remove for complete cooling.
Frosting: melt butter, add brown sugar and milk. Cook 2 minutes over medium heat stirring constantly. Remove from heat and add vanilla. Pour over conf sugar and beat until smooth. Let cool slightly, then frost layers.
Swedish Nut Cake
presented by Twin Maples Bed & Breakfast
Ingredients
2 cups self-rising flour
2 cups sugar
2 eggs
2/3 cups of chopped pecans
1 large can crushed pineapple, undrained
1 tsp vanilla
1 tsp baking soda
Mix all the above ingredients in a bowl with a spoon (do not use mixer) and pour into three 9-inch cake pans. Bake at 350° until top springs back when lightly touched. Ice with your favorite cream cheese frosting.
Note: This cake does not contain any shortening or liquid.
German Chocolate Dump Cake Recipe
2 c Chopped pecans
1 cn Coconut
1 pk German chocolate cake mix
ICING:
1 Stick margarine
8 oz Cream cheese
1 Box powdered sugar
Pack pecans in bottom of pan. Press coconut on top of pecans. Mix cake by directions on the box and pour into greased oblong 9 x 13 inch pan on top of coconut and nuts. Melt 1 stick margerine, add cream cheese and powdered sugar. Pour over unbaked cake. Bake at 300F degrees for 1 hour. This cake is sometimes called earthquake because it falls in center when baked.
Cranberry Cake with
Hot Caramel Sauce
From Inn at Cedar Falls
This recipe is so easy to prepare, we were asked to do this for a cooking demonstration for television to air on Christmas Day.
This recipe is so easy to prepare, we were asked to do this for a cooking demonstration for television to air on Christmas Day.
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 tablespoons butter
3 cups whole cranberries, halved
1 cup milk
Caramel Sauce (recipe follows)
In a bowl, stir together flour, 1/2 cup sugar and baking powder. Add 4 tablespoons butter cut into bits and combine the mixture until it resembles meal. Stir in the milk and cranberries. Line the bottom of a buttered 9-inch round cake pan with wax paper. Butter and flour the paper. Pour the batter into pan and bake at 350 degrees for 45 minutes or until the sides of the cake pull slighlty away from the pan. Cool cake in pan for 30 minutes, then turn it out onto a cooling rack. Remove wax paper and let cake cool completely.
Caramel Sauce:
1/2 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup heavy cream
2 tablespoons butter
In a saucepan, combine brown sugar, sugar, cream and butter. Bring to a boil over moderate heat while stirring constatnly until sugar is dissolved. Serve the sauce with the cake.
Blueberry Snow Cake
This trifle is simple to prepare, but does require 4 hours refrigeration before serving. It's well worth the wait! Can be prepared the night before.
1 (10 inch) angel food cake
1 (8 ounce) package cream cheese
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
1 (21 ounce) can blueberry pie filling
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 Break angel food cake into small pieces, and spread into the bottom of a 9 x 13 inch baking dish.
2 Mix together confectioners' sugar, cream cheese, vanilla, and milk until smooth. Fold in whipped topping. Pour over cake pieces. Pour blueberries over all. Chill for 4 hours or overnight.
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Tiramisu
A Gourmet Recipe Served In Fine Restaurants
2 eggs, separated
1/4 cup sugar
1/2 cup Mascarpone plus 2 tbsp
1/2 cup Cottage cheese plus 2 tbsp
1 tsp lemon zest or vanilla
Salt
24 Ladyfingers
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Coffee mixture:
1 cup coffee, very strong
2 tbsp liquor or almond extract
2 tbsp sugar
2 tsp cocoa powder
1. Beat 2 egg yolks with 1/4 cup sugar till light and flyffy. Add mascarpone and cottage cheese blended together. Add lemon zest or vanilla. Beat 2 egg whites with dash of salt till stiff and add to cream mixture.
2. Mix coffee, liquor or almond extract and sugar till dissolved. Layer bottom of bowl with ladyfingers and 'wet' them with half of coffee mixture. Spread half of cream, put a second layer of ladyfingers and coffee and spread remaining cream on top.
Refrigerate at least 1/2 day. Before serving, sprinkle with cocoa powder.
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Pistachio Cream Dessert
" Your guests will be amazed and delighted when they taste this elegant dessert. Very simple to make too! Also very versatile because you can adapt it to any occasion by virtue of added ingredients -- chopped toasted almonds or pistachios, shaved chocolate, chocolate curls, toasted coconut or maraschino cherries on top. For Christmas add chopped green and red glaceed cherries between layers and on top."
1 (3.4 ounce) package instant pistachio pudding mix
2 cups cold milk
1 pint heavy cream
2 tablespoons white sugar
1 (9 ounce) package chocolate wafers
10 chocolate-covered almond buttercrunch candies, crushed
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1. Prepare pudding with milk as directed on package. Chill in refrigerator.
2. Whip cream with sugar until stiff peaks form. Fold one-quarter of whipped cream into pudding.
3. In a 9x13 inch dish, spread a thin layer of pudding mixture. Top with a layer of wafers. Spread one-third of whipped cream over wafers. Sprinkle one-third of crushed candy over whipped cream. Repeat layers until all ingredients are used. Chill 2 hours before serving.
Makes 18 servings
Cherry Dream Torte
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1 teaspoon cinnamon, ground
1/3 cup butter, melted
8 ounces cream cheese
1 teaspoon vanilla
2 1/2 tablespoons CARNATION Evaporated Milk
1 cup powdered sugar
8 fluid ounces non-dairy whipped topping
21 fluid ounces cherry pie filling
Mix together 1-1/2 cups graham cracker crumbs, 1/3 cup sugar, 1 teaspoon cinnamon, and 1/3 cup melted butter. Press into a 10-inch pan. Bake in a 350 degree oven for 10 to 15 minutes or until golden brown and firm to the touch. Cool.
In a bowl, combine 8-ozs. cream cheese, 1 teaspoon vanilla, 2-1/2 tablespoon evaporated milk, and 1 cup powdered sugar. Mix thoroughly. Fold in 8-ozs. non-dairy whipped topping then spoon into the prepared crust. Top with cherry pie filling. Refridgerate until firm.
Serving Size: 8
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