Have you even had that one dessert that just takes you over the moon?
Years ago, Craig made a dessert that I totally fell in love with. We’ve made it again and again and every time we make it, all we hear is that it is so amazing. To understand this recipe you have to see where it came from.
This is a picture of Craig’s personal cookbook. It’s a little hard to find the recipe need to, but once you find it, it’s amazing! This recipe is credited to Craig aunt, so I want to ensure that she gets credit for the basic recipe. Thank you Rachel, for creating the original recipe and inspiring me to continue this great dessert.
2 Cups Flour
3 Sticks of Butter (1 ½ Cups)
¼ Cup Sugar
1 Cup Pecans, chopped
8oz Cream Cheese, (at room temp)
1 lb Powdered Sugar
2, 16 oz pkg Cool Whip, thawed
Topping-1 can canned fruit filling or fresh fruit. (Classically, we use Cherry Pie filling, but lemon or blueberry works GREAT!)
Preheat oven to 350°F. Mix together first 3 ingredients, press in 9×13 pan. Chop Pecans and press them into the shortbread. Bake for approximately 20 minutes. Top of shortbread should be golden, and a little bubbly. Remove from oven and allow to cool, completely.
While crust is baking, place cream cheese in mixer, beat until smooth. Add in Sugar, and continue to beat until smooth. Fold in thawed Cool Whip. Place on top of cooled crust.
Top with canned fruit pie filling or fresh fruit.