Cherry Crunch Dessert

Ingredients:

• Crunch
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 1 cup chopped pecans
• Filling
  • 2 cups confectioners’ sugar
  • 1 package cream cheese, softened
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 teaspoon vanilla bean paste
• Topping:
  • 2 (21 ounce) cans cherry pie filling

Instructions:

1. Preheat the oven to 350 degrees F.
2. Whisk flour, sugar, and salt together in a medium bowl. Cut in butter with a pastry blender, a fork, or your fingers until crumbly; stir in pecans. Press crust mixture evenly into an ungreased 9×13-inch pan.
3. Bake crust in the preheated oven until golden, about 20 minutes. Let cool.
4. Beat confectioner’s sugar and cream cheese together in a large bowl until combined. Fold in thawed whipped topping; stir in vanilla bean paste.
5. Spread cream cheese filling over cooled crust; top with cherry pie filling. Refrigerate until ready to serve.