Cherry-topped Cream Cheese Dessert
From the kitchen of Pat Schultz.
Ingredients
- 8 oz pkg cream cheese softened
- 2 c sugar
- 2 c Cool Whip thawed
- 1 can cherry pie filling
Instructions
- Beat together 8 oz. package softened cream cheese and 2 c sugar until creamy.
- Blend in 2 c thawed Cool Whip.
- Pour into unbaked 9 in. graham cracker crust.
- Top with 1 can cherry pie filling.
- Chill at least 3 hours before serving.
Notes
For 13x9 pan, cover bottom with graham cracker crust. Beat together 2 8 oz packages of softened cream cheese and 1 c sugar until creamy. Blend in 16 oz container of thawed Cool Whip. Pour into pan, top with cherry pie filling, and chill at least 3 hours.
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