Cheesecake - Cherry Fluff
IngredientsFor a 9" x 13" pan (half for pie pan)
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)
2 Cans (21 oz) Cherry Pie Filling
(Can w/extra cherries - not much difference; did not like dark cherries.)
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.
InstructionsCrust: 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)