CHERRY CREAM CRUNCH

Cherry Cream Crunch image

Number Of Ingredients 17

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BASE
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
dash salt
1/2 cup margarine or butter, softened
1 teaspoon vanilla extract
1 cup coconut
1/2 cup rolled oats
1/2 cup chopped walnuts
FILLING
1 (14-ounce) can sweetened condensed milk (not evaporated)
1 tablespoon grated lemon peel
1/4 cup lemon juice
dash salt
2 eggs, slightly beaten
1 (21-ounce) can cherry pie filling, or blueberry fruit pie filling

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.

Nutrition Facts : Nutritional Facts Serves