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Cream Cherry Crunch
This festive layered dessert is perfect for a special holiday or any day!
Crust:
1 1/2 cups CarbQuik*
3/4 cup butter
2 tablespoons Ideal, Truvia or other sugar substitute*
1 cup pecans, chopped
Mix well and press into a 13 x 9-inch cake pan.
Bake at 350 degrees F until brown, about 20 minutes. Cool thoroughly.
Filling:
8 ounces cream cheese, softened
2 cups Perfectly Sweet Powdered Maltitol (or preferred sweetener to taste)*
2 envelopes Carb Counters Vanilla Mousse Mix*
1 cup milk
1 teaspoons Singing Dog vanilla extract*
1 (21 ounce) can Comstock or Lucky leaf Sugar Free cherry pie filling*
Beat cream cheese and powdered maltitol. Prepare Vanilla Mousse according to instructions (with milk and vanilla extract). Fold into cream cheese mixture. Pour into cooled crust and chill. Top with pie filling. Chill for two hours.
Crust:
1 1/2 cups CarbQuik*
3/4 cup butter
2 tablespoons Ideal, Truvia or other sugar substitute*
1 cup pecans, chopped
Mix well and press into a 13 x 9-inch cake pan.
Bake at 350 degrees F until brown, about 20 minutes. Cool thoroughly.
Filling:
8 ounces cream cheese, softened
2 cups Perfectly Sweet Powdered Maltitol (or preferred sweetener to taste)*
2 envelopes Carb Counters Vanilla Mousse Mix*
1 cup milk
1 teaspoons Singing Dog vanilla extract*
1 (21 ounce) can Comstock or Lucky leaf Sugar Free cherry pie filling*
Beat cream cheese and powdered maltitol. Prepare Vanilla Mousse according to instructions (with milk and vanilla extract). Fold into cream cheese mixture. Pour into cooled crust and chill. Top with pie filling. Chill for two hours.
