Cherry Jamboree

From Shirley Evans
Makes 9 2-1/2 inch squares

CRUST
1 c. AP flour
1/2 c. chopped toasted pecans
1/3 c. unsalted butter, melted

CREAM CHEESE FILLING
1/2 lb. cream cheese, softened
1 c. powdered sugar, sifted
1 c. heavy cream

TOPPING
21-oz. can cherry pie filling

GARNISH
sweet vanilla whipped cream
toasted pecan halves

NOTE: To toast the pecans, place on a baking sheet in a 350-degree oven for 15 minutes, or until lightly browned and fragrant.

Preheat oven to 375 degrees.
To make the crust: In a small bowl, combine flour, pecans and butter. Press firmly into the bottom of an ungreased 8 x8-inch glass baking dish. Bake for 15 minutes. Remove from the oven and allow to cool on a wire rack.
To make the filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese until smooth, about 2 minutes. Add the sugar and beat well. In a separate small bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
When the crust has cooled, spread the cream cheese filling evenly over the crust using a rubber spatula. Spread the cherry pie filling on top. Cover with plastic wrap and chill for at least 2 hours or overnight. Cut into squares and serve with a dollop of whipped cream and the pecan halves.