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Cherry Cream Crunch |
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Serves: 12 Print this RecipeJoyce Herr - Rogers, Arkansas Bake-Off® Contest 14, 1962 A buttery crunchy crust and topping of coconut, oats and nuts add a contrast to the creamy lemon and fruit layers. 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 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; refrigerate 2 to 3 hours before serving. Store in refrigerator. Nutrition Per Serving: Calories 420; Protein 7 g; Carbohydrate 62g; Fat 17 g; Sodium 170mg PICTURE: Top to bottom: Cherry Cream Crunch, Apricot Dessert Bars From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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