1 cup crumbled Brown Sugar Cookies or Peanut Butter Criss Cross Cookies or Sugar-Free Starbucks Chocolate Cookie Copycat** (both cookies will be available in Healthy MIxes: Sugar-Free, Flour-Free and eventually at the blog)
***May use two cups cookie crumbles and no nuts if desired. I do it both ways. I like the crunchiness of the nuts, but for my kids, I only use the cookie crumbles.
Instructions
Heat oven to 350’.
Crumble the brown sugar cookies** (or use other crust mixture that you enjoy—see suggestions in the Recipe Keys section) into a bowl. Combine cookie crumbles with crushed nuts. Stir in the melted butter. (Cookies will be in upcoming blog posts and Healthy Mixes: Low Carb and Sprouted Flour Mixes books.)
Press cookie mixture tightly into the bottom of a 9 x 13 baking dish.
Bake at 350 degrees for 15 minutes convection and 20 to 22 minutes regular (uncovered).
Remove crust from oven and allow to cool fully.
With rubber spatula or wooden spoon, mix whipped cream into the dessert base until fully incorporated. If mixture feels too runny for a typical cherry delight, you may desire to add more powdered sweetener in ⅛ cup increments. (This might happen if you used fat free cream cheese for your base.)
Once crust is cooled, carefully spread creamy mixture over it. Refrigerate for a few minutes while preparing fruit.
If using sugar free pie filling, dollop over the creamy mixture and spread across pan. Refrigerate immediately.
If using real fruit, use potato masher to smash the berries while sprinkling bulk granulated sweetener over them to your desired sweetness. Dollop over the creamy mixture and spread across pan. Refrigerate immediately.
*Whipping Cream Note: Follow instructions on making whipped cream with dairy whipping cream at the blog. Generally speaking, whipping cream will double in volume when beaten into “whipped cream.”