1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups evaporated milk
1/4 teaspoon salt
1 cup chopped black cherries
1/2 cup chopped pecans
1 (9 inch) prepared chocolate cookie crumb crust
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 (3 ounce) package instant coconut cream pudding mix
3 tablespoons margarine, melted
3 tablespoons butter, softened
1 teaspoon vanilla extract
2 teaspoons lemon zest
In a medium mixing bowl, cream together cream cheese and 1/2 cup sugar until smooth. Beat in egg and vanilla. Combine evaporated milk, salt, cherries, pecans and pudding mix; mix thoroughly.
Heat a large saucepan over medium heat. Place cream cheese mixture in boiling water, stirring constantly, until thickened. Remove from heat. Slowly pour over cream cheese mixture. Spread mixture into cookie sheet about 1/2 inch thick. Cover edges, and refrigerate overnight.
Preheat oven to 325 degrees F (165 degrees C).
Bake in preheated oven until crepes are golden brown, about 30 minutes. Remove from oven, and stir cream cheese mixture into crepe mixture. Flip crepes before serving.
I absolutely love this recipe. I cut my butter in half though. I substituted 1/2 cup of vanilla cream cheese for the sour cream. I used 1/2 cup of powdered sugar instead of just plain sugar. I had plenty of blackberries, this was just for fun.
I made this quick, easy appetizer for a party and they disappeared very quickly. Several people asked me for the recipe. I would definetly make it again.
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