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| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/4 | cup cold butter or margarine |
| 4 | oz (half of 8-oz package) cream cheese |
| 1/2 | cup sliced almonds |
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| 2 1/2 | packages (8 oz each) cream cheese (20 oz), softened |
| 1/2 | cup sugar |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1 | teaspoon almond extract |
| 2 | eggs |
| 1 | can (21 oz) cherry pie filling |
| 1. | Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes. |
| 2. | Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth. |
| 3. | Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds. |
| 4. | Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. |
| In step 1, bake cookie base 15 minutes. In step 4, bake 45 to 50 minutes. |
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| You’ll need a total of three 8-ounce packages of cream cheese for this recipe. |
Nutrition Information:
270 ( 140); 15g ( 8g, 1g); 55mg; 160mg; 28g ( 0g, 20g); 4g 10%; 0%; 4%; 4% 1 ; 1 ; 0 ; 3 2