Growing up, my husband's family always made a dessert called cherry crunch. I had never had it before I met him, but he has always loved it and I enjoy eating it around Christmastime. He also loves pecan sandies cookies, so when I saw a recipe for cherry crunch that used pecan sandies as the crust, I knew I needed to try it! This is a great dish, and is easy to put together. The only thing I would do differently next time is grease my pan before I put the crust down, because the crust didn't want to come up when I was serving this, and that was disappointing! Other than that, it's really good!
I N G R E D I E N T S :
1 package of Keebler Sandies Cookies
1/2 stick butter (room temp)
1 small container (8oz) Cool-Whip (chilled but not frozen)
3 Cups Powdered Sugar
1 block cream cheese (softened)
1 can Cherry Pie Filling
D I R E C T I O N S :
Start by heating your oven to 350. Using a food processor, crumble the entire package of cookies (in small batches) and add to a large mixing bowl. Stir in the softened butter. Press cookie mixture tightly into the bottom of *greased* a 9x13 baking dish, bake for 20 minutes.
After the crust has completely cooled, mix together the cool whip, cream cheese and powdered sugar. Spread over the crust, cool in the refrigerator for 20 to 30 minutes. Next, spread cherry filling. Enjoy!!