Cherry Walnut Delight Recipes

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix together flour, white sugar and butter or margarine. Mix until crumbly. Press into a 9 x 13 inch pan. Bake for 20 minutes or until lightly browned.
• Beat eggs, sugar, salt, baking powder, and vanilla. Drain and chop cherries, reserving liquid. Stir chopped cherries, nuts, and coconut into egg mixture. Pour on top of crust.
• Bake 25 min. Cool.
• Combine 1 teaspoon butter and 1 cup confectioner's sugar with enough liquid from cherries until spreadable. Frost bars. Sprinkle with coconut when icing is set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Beat egg whites until stiff. Gradually add the sugar and cream of tarter; beat until sugar is dissolved.
• Add crackers, nuts and vanilla. Pour into prepared pan and bake for 25 minutes in the preheated oven.
• Remove from oven, cool and cut into squares. Top each serving with pie filling and whipped topping.

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.

Steps:

• Combine milk and lemon juice. Fold in cherries. In another bowl, beat cream until stiff peaks form. Gently fold cream and pecans into cherry mixture., Spread into an ungreased 11x7-in. dish; sprinkle with wafer crumbs. Freeze, covered, until firm. Remove from freezer 15 minutes before cutting. May be frozen up to 2 months.

Steps:

• In a bowl, combine the graham cracker crumbs, confectioners' sugar and butter. Press onto the bottom of an 8x4-in. loaf pan coated with cooking spray. , In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust. Spoon pie filling over top. Refrigerate for 1 hour or until chilled.

Steps:

• Coarsely chop nuts. Combine flour, brown sugar, and butter. Blend well until fine crumbs form. Add coconut and finely chopped nuts. Set aside ½ cup of this mixture. Firmly press remainder into bottom of greased pan. Bake @350 for 15 minutes. Beat cream cheese, granulated sugar, egg, vanilla until smooth. Spread on hot crust. Bake for 10 minutes. Spread on Cherry Pie Filling, reserved flour sugar mix and reserved nuts. Bake an additional 15 minutes.

Steps:

• Preheat oven to 375°. In a large bowl, cream the butter, sugars and extract until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Press onto the bottom of an ungreased 13x9-in. baking pan. Bake 8-10 minutes or until edges begin to brown., Meanwhile, in a large saucepan, combine the brown sugar, butter, corn syrup, cream and salt. Bring to boil over medium heat, stirring constantly. Reduce heat; cook and stir 4 minutes or until slightly thickened., Remove from the heat. Stir in 2-1/2 cups walnuts, cherries and vanilla; spread over crust. Bake 15-20 minutes or until bubbly. Sprinkle with baking chips and remaining walnuts; lightly press into filling. Cool on a wire rack. Cut into bars.