This is a modification of the chocolate delight recipe I’ve shared before.
1 stick butter (or margarine, if you must)
1 cup self-rising flour
1 cup chopped pecans
8 oz. cream cheese, softened
1 cup powdered sugar
12 oz. Cool Whip, thawed
fruit topping (I used homemade strawberry jam but you could also use fresh fruit or a can of pie filling)
Preheat oven to 350 degrees. I like to put the stick of butter (I used salted butter) and pecans in the pan (13×9) in the oven while it’s preheating…makes the pecans nicely toasted. Remove from oven when butter is melted. Stir in flour; pat crust over bottom of pan when it is just cool enough to touch it. (You can just melt the butter and add the flour and pecans, then pat into pan.) Return it to oven and bake for 15-20 minutes, or until golden brown. Remove and cool completely (!!!) on wire rack.
NOTE: I usually make the crust several hours ahead of time, sometimes the night before. After it’s cooled, I move it to the microwave and let it site until I’m ready to make the rest of the dessert.
Beat the cream cheese on medium speed until smooth; mix in the powdered sugar and beat until well-mixed. On low speed, add in half of the Cool Whip until just mixed. Spread over crust.
Top with fruit of choice.
Refrigerate for at least 1-2 hours or until ready to serve.
I’m working on modifying this to be a whole food recipe…will let you know if I get it right. 🙂