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MIX graham crumbs, 1/4 cup sugar and butter in 13x9-inch pan; press onto bottom of pan. BEAT cream cheese and remaining sugar in medium bowl until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with peaches. Refrigerate until ready to use. ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved.
Meanwhile, make the fruit filling: In a large mixing bowl, whisk together the sugar, flour, and salt. Add the eggs and sour cream and whisk until smooth. Gently fold in the cherries. Pour the filling over the crust. Sprinkle the reserved crumb topping evenly on top. Bake for 45 to 55 minutes, until the top is golden brown and bubbly.
Or you could play around with reducing the amount of sugar added to the recipe, especially in the filling. Another option is to use a sugar replacement, like allulose , for some of the sugar in ...
Pecan Pie Bars By Sarah Jordan. Active Time: 40 mins. Total Time: 1 hr., 45 mins. Yield: 1 (9- x 13-inch) pan. Ingredients: 4 tablespoons unsalted butter
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Preheat the oven to 425°F. To make the crust: In a medium bowl, stir together the flour, baking powder, and salt. Make a well in the center of the mixture.
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In 1894, the Knox Company produced the first commercial granulated gelatin, followed by Jell-O a few years later. [3] The name "jello salad" is derived from the genericization of the Jell-O brand name. The convenience of jello made gelatin-based dishes easier to prepare at home, compared to early jellies and aspics.