Cherry Topped Cheesecake Pie by Sandie Worner
Cherry Topped Cheesecake Pie
- 8 oz softened cream cheese
- 1/2 cup sugar
- 2 cups cool whip (thawed)
- 1 can cherry pie filling
- unbaked 9in graham cracker crust
- 1/2 cup graham cracker crumbs
- Beat the cream cheese & sugar until creamy.
- Blend in cool whip.
- Pour into graham cracker crust.
- Top with cherry pie filling & sprinkle with graham cracker crumbs.
- Chill 3 hours before serving.
Pi Day Recipe Submission by Sandie Worner