2 1/2 cups chopped pecans
1/4 cup white sugar
1 (3 ounce) package cream cheese, softened
2 cubes butter, softened
1 (8 ounce) package cream cheese and whipped topping, warmed
2 tablespoons distilled white vinegar
1 tablespoon lemon juice
2 tablespoons lemon zest
1 (8 ounce) package frozen whipped topping, thawed
1/2 cup chopped cherry
1/2 cup orange juice
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, toss pecans, sugar, cream cheese, butter, cream cheese and whipped topping, letting stand for 1 minute.
Combine lemon juice, lemon zest and whipped topping in blender; blend until smooth. Chill mixture until set.
Spread pecans evenly over pie crust. Top with whipped topping and sprinkle with zest and lemon zest.
Bake in preheated oven for 50 minutes. Let cool in pan for 5 minutes before removing. Cool completely on wire rack.
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