1 9-inch graham cracker crust (p. [65])
1 envelope whipped dessert topping mix
1 package (8 ounces) cream cheese, at room temperature
¼ cup confectioner’s sugar
¼ teaspoon vanilla
½ cup chopped pecans
1 cup canned blueberry, peach, or cherry pie filling
Make graham cracker crust.
Prepare whipped dessert topping according to package directions. Beat in cream cheese, sugar, and vanilla until smooth. Stir in nuts.
Pour into pie shell. Top with pie filling. Chill at least 3 hours before serving.
Spiced prune cake
Two 8- or 9-inch layers
1 package spice cake mix (for 2-layer cake)
1¼ cups drained, pitted, and chopped cooked prunes
Prepare cake batter according to package directions. Thoroughly mix prunes into cake batter. Pour batter into two greased and floured 8- or 9-inch layer cakepans.
Bake according to package directions but increase baking time by 10 minutes. Cool cake a few minutes before removing from the pans. When cool, frost with creamy white frosting (p. [69]).