Cheesecake - Cherry Fluff
I don't know where mom got this recipe, but as far back as the 1970's my sister Stephenie was the master at making Cherry Fluff. We make it year round. It is often chosen for birthdays over traditional cake, for Thanksgiving over pumpkin pie and any occasion. It is a light version of cheese cake and easier to make.
11/2020 Update: my local grocery store stopped carrying Dream Whip. I substituted regular Cool Whip and no one could tell the difference. Conversion: 2 cups of Cool Whip = 1 envelope of Dream Whip. An 8 ounce tub of Cool Whip contains 3 cups. If you are making the big recipe using 2 envelopes of Dream Whip you will need 4 cups or 11 ounces of Cool Whip. It doesn't have to be exact - using a little more works just fine.
Since I'm not making the Dream Whip, I add the almond extract (optional) to the cream cheese mixture.
Ingredients
For a 9" x 13" pan (half for pie pan)Filling:
2 Envelopes Dream Whip (plus 1 cup milk, 1 tsp vanilla)
1 1/2 Cups Confectioner Sugar
2 8 oz Packages Cream Cheese - room temperature (16 oz total)
Topping:
2 Cans (21 oz) Cherry Pie Filling
(Can w/extra cherries - not much difference; did not like dark cherries.)
Crust:
3 Cups crushed Graham Crackers (20 large crackers*)
3/4 Cups (1.5 sticks) Butter - melted
2-4 Tablespoons Sugar
* If you crush the crackers yourself. Put several crackers between 2 sheets of wax paper or in a large zip lock bag. Roll over crackers with rolling pin. A box (13.5 oz) of crushed graham crackers contains slightly over 3 Cups.
Instructions
Crust: Mix crushed crackers and sugar, then blend in melted butter. Pat firmly in pan.Filling: Prepare Dream Whip according to package directions. Optional - I add 1/4 tsp of almond extract. (I chill the bowl and beaters.) Set aside.
Blend cream cheese and sugar.
Fold Dream Whip into cream cheese mixture. Pour into pan. Chill for several hours.
Topping: Spread the entire contents of both cans of cherries on top of chilled filling.
From: Sonya Rulli (mom)