RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Cream Cheese Cherry Squares - dairy
1 1/4 cups all purpose flour 1/2 cup brown sugar 1/2 cup vegetable shortening 1/2 teaspoon butter 1/2 cup flaked coconut 1/2 cup finely chopped almonds 2 packages (8 oz each) cream cheese, softened 1/2 cup white sugar -( to taste) 2 eggs, beaten 2 tsp vanilla extract 1 or 2 cans (21 oz) cherry pie filling (or crushed pinapple) 1/2 to 2 tsp almond extract 1/2 cup slivered almonds Combine flour and brown sugar; cut in shortening and Butter flavor until fine crumbs form. Stir in coconut and finely chopped almonds. Reserve 1/2 cup mixture for topping. Press remaining mixture into the bottom of a greased 9 x 13 inch baking pan. Bake at 350 deg F for 12 to 15 minutes or until lightly browned. Meanwhile, for filling, heat the cream cheese, white sugar, eggs and Vanilla Extract in mixing bowl until smooth. Spread over the hot crust. Bake an additional 15 minutes. Combine pie filling and almond extract and spread on top of cream cheese filling. Combine reserved crumbs and slivered almonds; sprinkle over cherries. Bake 15 minutes more. Cool on wire rack. Refrigerate until serving time. NOTE: For a more cheesecake flavor add only one can of cherries and 1/2 teaspoon Almond Extract. For a more cherry flavor add 2 cans of cherries and the teaspoon of Almond Extract. If using pinapple, delete totally the Almond extract. Watkins
