On most blogs now, you’re probably finding a lot of pumpkin or pumpkin spice related recipes. That’s apparently the “fall thing” to do. I’m not hugely crazy about pumpkin though, and I am in denial about the coming of cold weather, so instead I am here to share this yummy dessert that reminds me of warmer days.
When I made this, I was in the middle of making recipe after recipe that were just utter failures (one of many reasons that I haven’t posted in awhile), but this one was an easy win. Seriously, it came together so easily, it would have been hard to mess it up! Much like the Key Lime Pie Bars, I was really intrigued by the unique crust in this recipe: Pecan Sandies cookies!
Based on a recommendation I found in a comment on the original recipe (linked below), I used a whole stick of butter in the crust and updated the recipe below to reflect that. It did seem like a *bit* much, so I might scale it back the next time I make this, but not by a lot. I’d also like to try this with other flavors of pie filling– like strawberry!
All in all, this was easy and delicious! Two of my favorite things. I will definitely make and enjoy this one again.
Adapted from: Creative Carmella
1 package of Keebler Sandies Cookies
1 stick butter, softened
1 8 oz container Cool Whip, thawed (in the refrigerator, not room temp)
3 cups powdered sugar
1 block cream cheese, softened
1 can cherry pie filling
Preheat oven to 350. Crumble the entire package of cookies, and add to a large mixing bowl. Stir in the softened butter. Press cookie mixture tightly into the bottom of 9X13 baking pan, and bake for 20 minutes. Allow the crust to cool completely.
Mix together the cool whip, cream cheese and powdered sugar. Spread over the cooled crust and allow to set in the refrigerator for 20 to 30 minutes. Finally, spread the cherry pie filling on top and you’re ready to eat!