Print Friendly Recipe
- A good dessert to take to covered dish suppers
Serves/Makes:12 or more
- 1 cup (225 ml) walnuts (divided into two parts)
- 1-1/4 cups (300 ml) flour
- 1/2 cup (125 ml) brown sugar
- 1/3 cup (80 ml) butter
- 1/2 cup (125 ml) flaked coconut
- 2 8 oz (224 grm). packages cream cheese
- 2 tsp (10 ml) vanilla
- 2/3 cup (150 ml) granulated sugar
- 1 egg
- 1 can fruit pie filling
- cool whip or ice cream
- Chop half of the walnuts very fine.
- Blend flour and brown sugar.
- Cut in butter.
- Add the 1/2 cup (125 ml) finely chopped nuts and coconut.
- Reserve 1/2 cup (125 ml) crumbs for topping.
- Pat into a 9 x 13 inch greased pan.
- Bake at 350 degrees (175 C.) for 15 minutes.
- Mix sugar, cream cheese, vanilla and egg; cream well.
- Pour over crust and bake for 10 minutes more.
- Remove frome oven and pour pie filling on top and sprinkle with reserved crumbs and remaining nuts.
- Bake 15 more minutes.
- Cool in pan on cooling rack.
- Refrigerate several hours.
- Cut into bars to serve.
- Serve with cool whip or ice cream.
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