Classic Cherry Dessert

 

Crust

7 Tbls.   butter

1 1/2 cups graham cracker crumbs (about 9 whole crackers)

3 Tbls. granulated sugar

FILLING

8 ounces cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla  

1 container cool whip, 8 ounces

TOP

1 can cherry pie filling, 21 ounces ( a good brand with lots of cherries)

 

 To Make the CRUST

Add the butter to a medium bowl. Microwave   until melted. Add the graham cracker crumbs and sugar and mix well to combine. Pat the crumb mixture firmly into the bottom of an 8 x 8 baking dish sprayed with Pam. Bake at 350º for 10 minutes. Set aside.

To make the FILLING

Add the cream cheese to a large bowl. In mixer mix cream cheese until smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and fold until the cool whip and cream cheese are combined, but don’t over mix.

Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.

Refrigerate for at least  3 to 4 hours before serving. Store in refrigerator. 

Mashed potato puffs

 

Mashed potato puffs 

(a great use for left over potatoes)

2 cups mashed potatoes

3 beaten eggs

1 cup shredded cheddar cheese

1/2 cup real bacon bits

1/4 cup chopped chives, fresh

Pepper and salt to taste

1/4 cup shredded parmesan cheese (optional)

Combine mashed potatoes, eggs, cheddar cheese, bacon bits and chives

Season with pepper.

Grease muffin pan and mount a heaping spoonful into each cup

Sprinkle each cup with parmesan cheese, if desired

Bake at 400º for 30 to 35 minutes or until golden brown.

Cool for 5 minutes, dish and serve warm with or without sour cream.