San Saba Cherry Pecan Pie Recipe

• 8 oz cream cheese
• 8 oz tub Cool Whip
• 11 oz jar Cherry Pecan Preserve (or your choice of San Saba preserves)
• ¼ cup finely chopped pecan pieces
• 1 prepared graham cracker crust

• Beat the cream cheese in a mixer until light and fluffy. Add ½ jar preserves mix well and fold in ½ tub of Cool Whip. Pour into crust. Spread remaining preserves over the pie and refrigerate for 4 hours. Top with remaining Cool Whip, and sprinkle with nuts when serving.