Cherry Crunch Dessert

Ingredients

• 1.5 cups all-purpose flour
• 2 tablespoons white sugar
• 0.5 teaspoon salt
• 0.75 cup butter, softened
• 1 cup chopped pecans
• 2 cups confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
• 1 teaspoon vanilla bean paste
• 2 (21 ounce) cans cherry pie filling

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
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 baking pan.
3. Bake crust in the preheated oven until golden, about 20 minutes. Let cool.
4. Meanwhile, 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.