1/4 cup butter
1 1/2 cups white sugar
1 (16 ounce) can cherry pie filling
1 (8 ounce) package cream cheese
1 (3 ounce) package instant cream cheese
1 tablespoon cream of tartar
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
In a large bowl, cream together the butter, sugar and pie filling. Beat in the cream cheese, cream of tartar and whipped topping. Pour mixture into pie pan.
Bake in preheated oven for 50 minutes, or until toothpick inserted into center of the pie comes out clean. Cool before cutting into squares.
I accidentally sieved through the bag of chopped kale; super easy! Overlooked the fact that the kale was whole garlic, not just crushed jalapeno peppers. Will definitely make often.
Good and fast recipe, but some observations: * Always make the whole rolls of crescent rolls, not just the triangles. * Make sure you fully covered the rolls before covering them with kitchen paper. * Never leave the rolls out too long, as it can cause the dough to burn too quickly. * If it sticks and soaks up the oil+, cover with plastic wrap and shake occasionally. * Next time I will try adding a whole egg to see if it helps. Confused about making this? Click here for early bird info!
I'd make this again, but would use Halved White bread instead of Thrift Shop rolls. Will make this again!!!
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