Cherry Cream Crunch Recipes

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CHERRY CRUNCH



Cherry Crunch image

Cherry pie filling is lovingly sandwiched between 2 layers of crunchy oaty goodness. Substitute apple pie filling and sprinkle a little extra cinnamon over the top if you like.

Provided by Timothy S. Lindabury

Categories     Desserts     Crisps and Crumbles Recipes     Cherry Crisps and Crumbles Recipes

Time 55m

Yield 9

Number Of Ingredients 6

1 cup rolled oats
1 cup all-purpose flour
¾ cup brown sugar
½ teaspoon ground cinnamon
½ cup butter
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 375 degrees F (190 degrees C.)
  • In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
  • Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish. Cover with cherry pie filling. Sprinkle remaining crumb mixture over pie filling.
  • Bake in the preheated oven for 40 minutes, or until topping is golden brown. Serve warm.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 53.3 g, Cholesterol 27.1 mg, Fat 11 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 90.5 mg, Sugar 17.9 g

CHERRY CRUNCH PIE



Cherry Crunch Pie image

This recipe was given to me many years ago. I brought it to a company function once and it was requested for the next 15 years. Not your traditional "Pie", but a great mix of textures. Warning.... if you're on a diet, pass on this one.

Provided by Chef Vic 2

Categories     Pie

Time 50m

Yield 1 pie, 16-24 serving(s)

Number Of Ingredients 7

1 1/2 cups flour
3/4 cup butter (melted)
1 cup walnuts (chopped)
1 (8 ounce) package Philadelphia Cream Cheese
12 ounces Cool Whip
16 ounces powdered sugar
2 (20 ounce) cans cherry pie filling

Steps:

  • Crust.
  • In a bowl, combine flour,butter, and walnuts and mash into a 9x13 inch pan. Bake at 350 degs for 20 minutes or until lightly browned. Let cool completely.
  • Filling.
  • In a large bowl blend cream cheese, cool whip, and powdered sugar on high until smooth. Pour on top of crust and spread evenly.
  • Topping.
  • Spread both cans of pie filling evenly over the top and refrigerate for at least two hours before serving.

CHERRY CRUNCH CAKE



Cherry Crunch Cake image

Cherry crunch cake is a simple, delicious cake. Great for birthdays. Serve hot with vanilla ice cream on top.

Provided by CLA60

Categories     Desserts     Crisps and Crumbles Recipes     Cherry Crisps and Crumbles Recipes

Time 40m

Yield 10

Number Of Ingredients 3

2 (21 ounce) cans cherry pie filling
1 (18.25 ounce) package white cake mix
½ cup butter, melted

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread cherry pie filling in a 9x12-inch glass dish.
  • Pour cake mix into a large bowl. Stir in butter slowly until mixture is crumbly. Sprinkle crumbly mixture over cherry pie filling.
  • Bake in the preheated oven until top is golden, 30 to 32 minutes.

Nutrition Facts : Calories 435.9 calories, Carbohydrate 73.2 g, Cholesterol 24.4 mg, Fat 14.9 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 6.7 g, Sodium 426.1 mg, Sugar 27.9 g

CHERRY CREAM CRUNCH



Cherry Cream Crunch image

A buttery crunchy crust and topping of coconut,oats and nuts add a contrast to the creamy lemon and fruit layers.

Provided by Jamallah Bergman

Categories     Fruit Desserts

Number Of Ingredients 17

BASE
1 c all purpose flour
1/2 c brown sugar, firmly packed
dash(es) salt
1/2 tsp cinnamon
1/2 c margarine or butter, softened
1 tsp vanilla
1 c coconut
1/2 c rolled oats
1/2 c chopped walnuts
FILLING
1 can(s) sweetened condensed milk
1 Tbsp grated lemon peel
1/4 c lemon juice
dash(es) salt
2 eggs, slightly beaten
1 can(s) cherry or blueberry fruit pie filling

Steps:

  • 1. Heat oven to 375. 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.
  • 2. Press 2 1/2 cup crumb mixture into bottom of ungreased 12x8 inch (2 quart) baking dish or 13x9 inch pan; reserve remaining crumb mixture for topping. Bake at 375 for 12 or until light golden brown.
  • 3. 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 for an additional 15 to 18 minutes or until golden brown. Cool; refrigerate 2 to 3 hours before serving. Store in refrigerator.

CHERRY CREAM CRUNCH



Cherry Cream Crunch image

Number Of Ingredients 17

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

Steps:

  • 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 refrigerate2 to 3 hours before serving. Store in refrigerator.Nutrition Per Serving: Calories 420 Protein 7 g Carbohydrate 62g Fat 17 g Sodium 170mgPICTURE: Top to bottom: Cherry Cream Crunch, Apricot Dessert BarsFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CHERRY CREAM CRUNCH



Cherry Cream Crunch image

Make and share this Cherry Cream Crunch recipe from Food.com.

Provided by Courtly

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 15

1 cup flour
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1 dash salt
1/2 cup butter, softened
1 teaspoon vanilla
1 cup coconut
1/2 cup rolled oats
1/2 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 tablespoon grated lemon peel
1/4 cup lemon juice
1 dash salt
2 eggs, slightly beaten
1 (21 ounce) can cherry pie filling or 1 (21 ounce) can blueberry pie filling

Steps:

  • Heat oven to 375. In large bowl, combine flour, brown sugar, cinnamon, dash salt, butter and vanilla; mix at low speed until crumbly. Stir in coconut, oats, and walnuts.
  • Press 2 1/2 cups of crumb mixture into bottom of ungreased 12 x 8 inch baking dish or 13 x 9 inch pan; reserve remaining crumb micture for topping. Bake at 375 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 for an additional 15-18 minutes or until golden brown. Cool; refrigerate 2 to 3 hours before serving. Store in refrigerator.

Nutrition Facts : Calories 410.2, Fat 19.5, SaturatedFat 11.3, Cholesterol 66.8, Sodium 149.7, Carbohydrate 54.1, Fiber 2.5, Sugar 27.8, Protein 6.8

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