Cherry Cha Cha!

Christmas is just around the corner. Here is one of our family favorites that always travels with me to our family gathering. I've sort of had fun playing with this recipe, selecting the best of this and that, and it's become a family hit. It's light, fluffy and tasty. This is an easy recipe and you can make it a day in advance. I've divided it into three basic steps.

Step One

• 1/2 cup butter
• 1 cup flour
• 1/4 cup chopped pecans/almond

1. Mix first three ingredients together and spread in 9x12 cake pan.
2. Bake at 350 degrees for 15 minutes.
3. Refrigerate the crust before you start step two, as it is much easier to spread.
   

Step Two

• 1 package cream cheese 8oz.
• 1 cup icing sugar
• 1 tsp vanilla extract
• 1/2 container cool whip (1 litre/ 4 cups)
  

1. Mix together softened cream cheese with icing sugar, vanilla extract and cool whip.
2. Spread this consistency on to a cold crust.

Step Three

• two tins of cherry pie filling
• 11/2 cups whipping cream

1. Spread cherry pie filling on top of the creamed cheese mixture. I like to use a generous amount...so I've opted for opening the second tin ensuring that there is ample pie filling.
2. Beat your whipping cream, adding 1/4 cup sugar.
3. Spread whipping cream on top and garnish with finely chopped nuts.
4. Store in fridge until ready for use.

Store it in the fridge and you have a wonderful chilled light dessert after that heavy meal.