S
sparkman
Guest
Cherry Delight
Crust:
2 ½ cups crushed graham crackers
1 ½ stick melted butter
2 tb sugar
Filling:
2 8-oz packages of Philadelphiacream cheese
1 8-oz containers of Cool Whip
2 1/2 cup confectioner’s sugar
1 tsp vanilla extract
2 24-ounce cans piecherries
Instructions:
Mix the melted butter into the graham cracker crumbs. Addthe sugar. Roll the mixture into a 9X13 inch rectangular pan. Bake the crust for six minutes in a preheated350 degree oven.
Cool crust completely.
Mix the Philadelphiacream cheese and the confectioner’s sugar in a bowl. Add the Cool Whip. Whip the mixture very well. Pour it onto thecooled crust, and smooth it out.
Cool the dessert in the fridge for at least an hour. After an hour, add the pie cherries on top; spreading overthe cream cheese layer. Refrigerateuntil ready to serve.
Crust:
2 ½ cups crushed graham crackers
1 ½ stick melted butter
2 tb sugar
Filling:
2 8-oz packages of Philadelphiacream cheese
1 8-oz containers of Cool Whip
2 1/2 cup confectioner’s sugar
1 tsp vanilla extract
2 24-ounce cans piecherries
Instructions:
Mix the melted butter into the graham cracker crumbs. Addthe sugar. Roll the mixture into a 9X13 inch rectangular pan. Bake the crust for six minutes in a preheated350 degree oven.
Cool crust completely.
Mix the Philadelphiacream cheese and the confectioner’s sugar in a bowl. Add the Cool Whip. Whip the mixture very well. Pour it onto thecooled crust, and smooth it out.
Cool the dessert in the fridge for at least an hour. After an hour, add the pie cherries on top; spreading overthe cream cheese layer. Refrigerateuntil ready to serve.
