This recipe was sent to us from Jasmine Holt, a daily recipe subscriber.
8 oz. cream cheese
1/2 cup sugar
1 cup sour cream
2 tsp. vanilla extract
8 oz. Cool Whip
1 9 oz graham cracker crust (we use Keebler)
1 12 oz can pie cherries (we use Wilderness)
Beat cream cheese and sugar together until smooth. Add sour cream and vanilla. CAREFULLY beat in Cool Whip-
if you aren't careful, you may end up decorating your kitchen with the filling!!! Pour into crust- invert
top plastic cover of crust- chill 3-4 hours OR freeze 15 -30 minutes, depending on your freezer. Top with
For an almond version, substitute the vanilla for 1 1/2 tsp. of almond extract. Create a design out of
sliced and/or slivered TOASTED almonds. If you don't use toasted, they will get very soggy and soft- it can
be quite icky, unless you like soft almonds.
If you want to really make this a cute cheesecake, reserve a heaping tablespoon of filling. Add to the
top of cheesecake after you put the cherries on.