1/2 cup vegetable oil
1 cup white sugar
2 eggs
1/2 cup vanilla extract
1 (15 ounce) can cherry pie filling
2 scoops vanilla ice cream
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup hot milk
1 (8 ounce) container frozen whipped topping, thawed
In a blender, mix the oil, sugar, egg, vanilla and pie filling. Blend until a smooth slushy mixture. Shape into 8 squares; place 1 of each filling (or pie crust) on one square of crust.
Line a large baking sheet or nine inch pan with parchment paper or parchment. Brush bottom and sides of pastry sheet with vegetable oil spray. Let rest on parchment overnight.
When ready to roll out pastry, cut into 1/3 circles using a cut out of the shape of cookie cutters. Place on prepared baking sheet. Roll out 2 to 3 inches wider than jellyroll pan. Brush foil with vegetable oil spray to keep pastry from sinking. Place on parchment lined parchment on pan. Brush pastry with remaining lemonade.
Pull the pastry out wide past the seam to seal, leaving 1 inch border around the edges. Cut pastry into 16 triangles, using studs to make half circle. Place onto the prepared pan. Place remaining filling on top of filling. Let cool for at least 2 hours.
This includes freeze dried whipped topping as well as finely chopped pecans.