Mix crushed graham crackers and butter in a bowl; press mixture into a 9x11-inch dish.
Beat milk and whipped topping mix in a bowl until fluffy.
Beat cream cheese and sugar in a separate bowl until fully incorporated; stir into whipped topping mixture until smooth. Spread mixture onto the graham cracker crust. Refrigerate until set, 1 to 2 hours. Top with cherry pie filling.
CRUST: Mix together graham cracker crumbs, sugar and melted butter.
Press into bottom of 8\"x8\" pan.
Bake at 375 degrees for 10 minutes; then cool.
FILLING: Cream cheese and vanilla together until light.
Add whipped topping and milk and beat until well mixed.
Pour into pan and chill.
Spread cherry pie filling over cheese layer and chill well.
Set aside. NOTE: The crust recipe can be doubled if you
enter. Turn off oven. Let cheesecake cool in oven with door
hile doing filling.
Spread cherry preserves over crust and cover
nd chill.
Spread cherry pie filling over cheesecake before serving.
In a small bowl, prepare graham cracker crumbs from mix, according to package directions.
Set aside.
In medium bowl, prepare cheesecake filling according to package directions; add the lemon rind and mix well.
Spoon half the graham cracker crumbs into 6 parfait glasses.
Then layer some cheesecake filling, some cherry pie filling, more crumbs, remaining cheesecake filling and finally the remaining cherry pie filling in each glass.
Sprinkle 1 tsp slivered almonds on top of each parfait and chill until serving time.
Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.
DECONSTRUCTED CHEESECAKE: Whip mascarpone in a stand
he springform pan with the cheesecake on a cookie sheet and
Mix graham cracker crumbs, 1/4 cup sugar and margarine.
Pat into a pie pan.
Bake for 20 minutes at 350\u00b0.
Mix 1/2 cup sugar and softened cream cheese until smooth.
Add eggs, one at a time, beating well after each.
Pour over crumb crust.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool, then cover with pie filling.
Chill several hours.
(We usually double this recipe and use a 9-inch pie pan.)
Whip together cheesecake filling and Cool Whip.
Take large flat baking dish (13 x 9-inch); sprinkle graham cracker crust package in bottom of dish.
Put 1/2 of cheesecake filling mixture on top of crumbs; level out.
Put 1/2 of cherry pie filling next; level out.
Place remainder of cheesecake filling; level out. Follow with remainder of cherry pie filling.
Chill and serve.
Fold marshmallows into whipped cream and pour into graham cracker crust.
Place cherry pie filling on top of mixture. Cover with foil and refrigerate at least 8 hours.
Overnight is best.
Double recipe in a 9 x 13-inch pan.
To prepare the cherry topping, place 2 cups cherries
Using an electric mixer, mix the cream cheese, milk and pudding mix until thickened and smooth.
Pour mixture into pie crust and refrigerate for 5 minutes.
Spread cherry pie filling evenly over top of pie and refrigerate for 20 minutes before serving.
ade chocolate wafer crust. For Cheesecake; Soften gelatin in water; stir
flour and salt. Stir in cherry liquid and bring to a
b>cherry pie filling with liqueur, if being used. Pour over cooled cheesecake
n 11x7-inch pan (the cheesecake mixture will be higher if
Cheesecake:
Preheat oven to 150c. &