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This recipe is one that my grandma made just about every Thanksgiving.
Cherry Delight
Crust:
2 ½ cups crushed graham crackers
1 ½ stick melted butter
2 tb sugar
Filling:
2 8-oz packages of Philadelphia cream cheese
1 8-oz containers of Cool Whip
2 1/2 cup confectioner’s sugar
1 tsp vanilla extract
2 24-ounce cans pie cherries
Instructions:
Mix the melted butter into the graham cracker crumbs. Add the sugar. Roll the mixture into a 9X13 inch rectangular pan. Bake the crust for six minutes in a preheated 350 degree oven.
Cool crust completely.
Mix the Philadelphia cream cheese and the confectioner’s sugar in a bowl. Add the Cool Whip. Whip the mixture very well. Pour it onto the cooled 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 over the cream cheese layer. Refrigerate until ready to serve.
Cherry Delight
Crust:
2 ½ cups crushed graham crackers
1 ½ stick melted butter
2 tb sugar
Filling:
2 8-oz packages of Philadelphia cream cheese
1 8-oz containers of Cool Whip
2 1/2 cup confectioner’s sugar
1 tsp vanilla extract
2 24-ounce cans pie cherries
Instructions:
Mix the melted butter into the graham cracker crumbs. Add the sugar. Roll the mixture into a 9X13 inch rectangular pan. Bake the crust for six minutes in a preheated 350 degree oven.
Cool crust completely.
Mix the Philadelphia cream cheese and the confectioner’s sugar in a bowl. Add the Cool Whip. Whip the mixture very well. Pour it onto the cooled 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 over the cream cheese layer. Refrigerate until ready to serve.