CHERRY DELIGHT RECIPE COOL WHIP RECIPES

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CHERRY DELIGHT RECIPE - FOOD.COM - FOOD.COM - RECIP…



Cherry Delight Recipe - Food.com - Food.com - Recip… image

This is my mom's recipe. It is a family requested recipe that she usually makes for Christmas. She's even added green food coloring to the cool whip to give it the festive look.

Total Time 20 minutes

Prep Time 20 minutes

Yield 1 9x13 pan

Number Of Ingredients 6

2 cups graham cracker crumbs
1/2 cup butter
8 ounces cream cheese
2 cups powdered sugar
2 (21 ounce) cans cherry pie filling
8 ounces Cool Whip

Steps:

  • Melt butter, pour into a 9 x 13 dish – add graham cracker crumbs.
  • Press in bottom of 9 x 13 forming a crust.
  • Bake 350 degrees for 8 – 10 minutes.
  • Let cool.
  • Beat cream cheese and powdered sugar with a mixer until smooth and creamy.
  • Pour on top of cooled cracker crust – smooth out.
  • Pour cans of cherries on top of the cream cheese mixture – then top the cherries with cool whip.

Nutrition Facts : Calories 5325.6, FatContent 245.1, SaturatedFatContent 154.3, CholesterolContent 493.9, SodiumContent 2616.9, CarbohydrateContent 763.5, FiberContent 11.8, SugarContent 346.6, ProteinContent 33.3

DOUBLE PEPPERMINT CRUNCH COOKIES RECIPE - PILLSBURY.COM



Double Peppermint Crunch Cookies Recipe - Pillsbury.com image

Sweet, minty and pretty all at once, these easy holiday cookies will make a festive addition to your holiday cookie plate.

Provided by Pillsbury Kitchens

Total Time 1 hours 55 minutes

Prep Time 30 minutes

Yield 36

Number Of Ingredients 5

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4 cup all-purpose flour
24 round hard peppermint candies, crushed (2/3 cup)
2 cups white vanilla baking chips or semisweet chocolate chips (from 12-oz bag)
1/2 teaspoon vegetable oil

Steps:

  • Heat oven to 350°F. Line large cookie sheets with cooking parchment paper. In medium bowl, break up cookie dough. Stir or knead in flour and 1/3 cup of the crushed candies, until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 36 (1-inch) balls; place 2 inches apart on cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove to cooling rack. Cool completely, about 30 minutes.
  • In medium microwavable bowl, microwave chips and oil uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth.
  • Dip half of each cookie into melted chip mixture, allowing excess to drip off; place on cooking parchment paper. Sprinkle dipped half of each cookie with remaining crushed candies. Let stand about 20 minutes or until set. Store in airtight container.

Nutrition Facts : Calories 100 , CarbohydrateContent 15 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 55 mg, SugarContent 10 g, TransFatContent 0 g

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