|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 15g||77%|
|Total Carbohydrate 94g||34%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This cherry dessert is easy to prepare with a simple graham cracker crust and cherry pie filling spooned over the sour cream batter.
- 1 cup graham cracker crumbs
- 1 cup flour
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 1 large egg
- 1 cup sour cream
- 1 1/4 cups granulated sugar
- 3 tablespoons cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1 can (20 ounces) cherry pie filling
Butter a 9-inch square baking pan or spray with baking spray. Heat oven to 325°.
In a bowl combine the graham cracker crumbs, flour, 1/4 cup brown sugar, 1 teaspoon cinnamon, and the butter. Mix until well blended. Press about 1/2 of the crumb mixture into the prepared baking pan.
In another bowl, whisk the egg with the sour cream, granulated sugar, cornstarch, and 1 1/2 teaspoons cinnamon. Pour over the bottom crust. Spoon the cherry pie filling evenly over the sour cream layer.
Sprinkle the remaining crumbs evenly over the cherry layer.
Bake for 55 to 60 minutes, until a knife or cake tester comes out clean when inserted in the center.
Serve warm or cooled. Cover leftovers and store in the refrigerator.