Friday, June 21, 2013

Cherry Cheese Cake Squares

I pkg. graham cracker crumbs for pie crust
2 sticks butter
1 cup sugar, divided
2 (8-oz.) pkgs. cream cheese at room temperature
1 cup sour cream
1 tsp. vanilla
12 oz. cool whip (or whipped fresh cream + 2 tsp. honey)
1 can cherry pie filling

Turn oven on to 350°. Place butter in 9x13 pan, put pan in oven until butter is melted. Add graham cracker crumbs and 1/2 cup sugar. Stir gently to mix until combined. Press crust into bottom and up sides of pan using the back of a wooden spoon. Set aside.

In a medium bowl mix cream cheese, sour cream, remaining 1/2 cup sugar, and vanilla until smooth.
Gently fold in cool whip until combined. Spread over crust.

Spread with pie filling.

Cover and chill at least four hours before cutting into squares and serving.

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