Cathie Cappa from Auntie Cathie’s Kitchen is back with a pretty dessert recipe made from cherry pie filling. It can feed a crowd pretty easily!
1 cup butter or dairy free substitute (8 oz)
2 cups sugar
1 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
2 cans (21 ounces each) cherry pie filling
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons whole milk or dairy free substitute
1. Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.
2. Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack.
3. In a small bowl, mix confectioners’ sugar, extracts and enough milk to reach desired consistency; drizzle over top.