Cherry Cheesecake
  • 8 ounces cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1 cup regular Cool Whip
  • 1 graham cracker crust pie shell
  • 1 to 1½ cans cherry pie filling as required
  1. Blend the cream cheese, powdered sugar and Cool Whip together in a mixing bowl using hand mixer.
  2. Spread mixture into the graham cracker pie crust.
  3. Let it set in the refrigerator until suitably hardened.
  4. Spread cherry filling on top of pie.
  5. Refrigerate until ready to serve.
Recipe by Lady Aggie Tailgaters at