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Fruit Nut Delight
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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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