Cherry Cream Crunch Recipes

CHERRY CHEESE DELIGHT

Steps:

• Preheat oven to 350°. In a small bowl, combine the flour, pecans and brown sugar. Stir in butter until crumbly. Lightly pat into an ungreased 13-in. x 9-in. baking dish. Bake until golden brown, 18-20 minutes. Cool completely., For filling, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Carefully spread filling over crust. Top with pie filling. Cover and refrigerate for at least 2 hours.

CHERRY CRUNCH

Steps:

• Combine first 4 ingredients. Cut in butter with a pastry blender until mixture is crumbly.
• Combine pie filling and almond extract in a greased 1 quart baking dish. Sprinkle with crumb mixture.
• Microwave, uncovered, at HIGH 6 minutes or until thoroughly heated. Top each serving with ice cream.

CHERRY CREAM CRUNCH

Steps:

• Heat oven to 375. In large bowl, combine flour, brown sugar, cinnamon, dash salt, butter and vanilla; mix at low speed until crumbly. Stir in coconut, oats, and walnuts.
• Press 2 1/2 cups of crumb mixture into bottom of ungreased 12 x 8 inch baking dish or 13 x 9 inch pan; reserve remaining crumb micture for topping. Bake at 375 for 12 minutes or until light golden brown.
• In medium bowl, combine all filling ingredients except fruit pie filling. Stir until mixture thickens. Spread evenly over crust. Carefully spoon fruit pie filling evenly over lemon filling mixture. Sprinkle reserved crumb mixture over filling. Bake at 375 for an additional 15-18 minutes or until golden brown. Cool; refrigerate 2 to 3 hours before serving. Store in refrigerator.

CHERRY CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
• Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish. Cover with cherry pie filling. Sprinkle remaining crumb mixture over pie filling.
• Bake in the preheated oven for 40 minutes, or until topping is golden brown. Serve warm.

CHERRY CREAM CRUNCH

Steps:

• Heat oven to 375°F. In large bowl, combine flour, brown sugar, cinnamon, dash salt, margarine and vanilla mix at low speed until crumbly. Stir in coconut, oats and walnuts.Press 2 1/2 cups crumb mixture into bottom of ungreased 12 x 8-inch (2-quart) baking dish or 13 x 9-inch pan reserve remaining crumb mixture for topping. Bake at 375°F. for 12 minutes or until light golden brown.In medium bowl, combine all filling ingredients except fruit pie filling. Stir until mixture thickens. Spread evenly over crust. Carefully spoon fruit pie filling evenly over lemon filling mixture. Sprinkle reserved crumb mixture over filling. Bake at 375°F. for an additional 15 to 18 minutes or until golden brown. Cool refrigerate2 to 3 hours before serving. Store in refrigerator.Nutrition Per Serving: Calories 420 Protein 7 g Carbohydrate 62g Fat 17 g Sodium 170mgPICTURE: Top to bottom: Cherry Cream Crunch, Apricot Dessert BarsFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHERRY CRUMB DESSERT

Steps:

• In a large bowl, cut butter into cake mix until crumbly. Set aside 1 cup for topping. Pat remaining crumbs onto the bottom and 1/2 in. up the sides of a greased 13x9-in. baking pan. , Spread pie filling over crust. Combine the walnuts with reserved crumbs; sprinkle over top. Bake at 350° for 30-35 minutes or until golden brown. Cut into bars.

CHERRY CREAM CHEESE DESSERT

Steps:

• Combine shortbread cookie crumbs, butter, and sugar in a small bowl; set aside.
• Combine cream cheese, yogurt, condensed milk, lemon juice, almond extract, and a pinch of salt in a bowl. Using an electric mixer, beat until smooth.
• Add about 1 tablespoon of cookie mixture to the bottom of four 8-ounce canning jars or small dessert dishes. Spoon or pipe in a layer of the cream cheese mixture, followed by a layer of cherry pie filling. Repeat this layering once more.
• Move desserts to the refrigerator to chill for at least 30 minutes or longer before serving.

CHERRY RIPPLE & ALMOND CRUNCH ICE CREAM

Steps:

• Remove the stalks and stones from 300g cherries (some garlic crushers have a cherry pitter on the handle, but if not, simply use a knife), then roughly chop. Put into a medium pan, add 85g caster sugar, then cook very gently for 10 mins until the sugar melts. Turn up the heat a little, then simmer for 15 mins until softened and surrounded by a syrupy sauce. Cool completely.
• Meanwhile, put the cream, icing sugar and Disaronno into a large bowl. Whip the cream until it just holds its shape. Fold in the custard, then churn in an ice-cream machine until very thick.
• For the almond crunch, lightly oil a baking sheet. Put 2 tbsp caster sugar into a non-stick pan, then gently heat until the sugar melts. Swirl or stir the sugar a few times if it melts unevenly, then bubble for 30 secs or until the sugar turns to amber caramel. Stir in the nuts, then pour onto the sheet. Cool completely until brittle. Snap into chunks, then put into a food bag and crush with a rolling pin.
• Spoon the soft ice cream into a freezer-proof container, then spoon over ribbons of the syrupy cherries and scatter with the crunchy nut caramel. Ripple through a few times with a knife. Freeze for at least 6 hrs, or ideally overnight. Serve with the whole cherries and almond biscotti.

CHERRY CREAM CRUNCH

Steps:

• Heat oven to 375°F. In large bowl, combine flour, brown sugar, cinnamon, dash salt, margarine and vanilla mix at low speed until crumbly. Stir in coconut, oats and walnuts.Press 2 1/2 cups crumb mixture into bottom of ungreased 12 x 8-inch (2-quart) baking dish or 13 x 9-inch pan reserve remaining crumb mixture for topping. Bake at 375°F. for 12 minutes or until light golden brown.In medium bowl, combine all filling ingredients except fruit pie filling. Stir until mixture thickens. Spread evenly over crust. Carefully spoon fruit pie filling evenly over lemon filling mixture. Sprinkle reserved crumb mixture over filling. Bake at 375°F. for an additional 15 to 18 minutes or until golden brown. Cool refrigerate2 to 3 hours before serving. Store in refrigerator.Nutrition Per Serving: Calories 420 Protein 7 g Carbohydrate 62g Fat 17 g Sodium 170mgPICTURE: Top to bottom: Cherry Cream Crunch, Apricot Dessert BarsFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.