Cherry Bar Dessert

60 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

•     1 cup butter, softened
•     2 cups sugar
•     1 teaspoon salt
•     4 Eggland’s Best Eggs
•     1 teaspoon vanilla extract
•     1/4 teaspoon almond extract
•     3 cups all-purpose flour
•     2 cans (21 ounces each) cherry pie filling

   GLAZE:

•     1 cup confectioners’ sugar
•     1/2 teaspoon vanilla extract
•     1/2 teaspoon almond extract
•     2 to 3 tablespoons milk

Directions

    Preheat oven to 350°. In a large bowl, cream butter, sugar and
    salt until light and fluffy. Add eggs, one at a time, beating well
    after each addition. Beat in extracts. Gradually add flour.
    Spread 3 cups batter into a greased 15x10x1-in. baking pan. Spread
    with pie filling. Drop remaining batter by teaspoonfuls over
    filling. Bake 30-35 minutes or until golden brown. Cool completely
    in pan on a wire rack.
    In a small bowl, mix confectioners’ sugar, extracts and enough milk
    to reach desired consistency. Drizzle over top. Yield: 5 dozen.

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