No-Bake Cherry Cheesecake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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My husband and I both work full-time, and taxiing our two teenagers around town leaves me little time in the kitchen. Using prepared graham cracker crust and canned pie filling, I can extend a no-bake mix to make two light, fancy-looking pies in less than 15 min. -Pam Noffke, Tyler, Texas Ingredients:
1 package (11.1 ounces) no-bake cheesecake mix |
1/2 cup butter, melted |
2 tablespoons sugar |
1-1/2 cups cold milk |
1 package (8 ounces) cream cheese, softened |
1 cup confectioners' sugar |
2 cups whipped topping |
1 graham cracker crust (9 inches) |
2 cans (21 ounces each) cherry pie filling |
Directions:
1. In a large bowl, combine the cheesecake crust mix, butter and sugar. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate.
2. In another large bowl, beat cheesecake filling mix and milk on medium speed for 3 minutes. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Add to cheesecake mixture and beat well. Fold in whipped topping.
3. Spoon half of cheesecake mixture into chilled crust; spoon the remaining half into the purchased crust. Refrigerate for at least 1 hour. Top each with pie filling. Yield: 2 pies (6-8 servings each).
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