Serves: 9
Total Calories: 268
1. In small mixing bowl, beat margarine and powdered sugar until smooth and creamy. Stir in the 1/2 cup flour and the KELLOGG'S Corn Flake Crumbs. Spread mixture evenly in bottom of 8 x 8 x 2-inch baking pan.
2. Bake at 325°F about 20 minutes or until crust springs back when lightly touched. Remove from oven.
3. Stir together the 1/4 cup flour, baking powder and salt. Set aside.
4. In medium mixing bowl, beat eggs slightly. Stir in sugar and vanilla. Add flour mixture, mixing until well combined. Stir in walnuts, coconut and cherries. Spread mixture over crust.
5. Bake at 325°F about 30 minutes or until lightly browned. Cool. Cut into squares and serve with whipped topping or small scoop of vanilla ice cream.
MICROWAVE DIRECTIONS:
1. Prepare crust according to step 1 above only spreading mixture evenly in bottom of ungreased, microwave-safe 8 x 8 x 2-inch glass baking dish.
2. Microwave on HIGH about 3 minutes or until crust springs back when lightly touched. Set aside.
3. Stir together the 1/4 cup flour, the baking powder, and salt. Set aside.
4. In medium mixing bowl, beat eggs slightly. Stir in sugar and vanilla. Add flour mixture, mixing until well-combined. Reserve 2 tablespoons nuts and 2 tablespoons coconut for topping. Stir in remaining nuts, remaining coconut and cherries. Spread mixture over crust.
5. Microwave on HIGH 4 minutes. Sprinkle with the reserved nuts and coconut. Microwave on HIGH about 4 minutes longer or until mixture is set. Cool. Cut into squares and serve with whipped topping or small scoop of vanilla ice cream.
This French Cherry Dessert recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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