2 c. flour
2 tbsp. sugar
2 sticks of butter
2 (8 oz.) of cream cheese
1 carton (16 oz.) Bakers dry cheese
1 c. sugar
2 tsp. vanilla
2 c. water
2 pkgs. of lemon Jello
2 (3 oz.) or 1 pkg. of
(6 oz.)
12 oz. Cool Whip
Jar maraschino cherries

Make Jello first with 2 cups of water. Let cool next make crust using flour, 2 tbsp. sugar and butter. Mix well. Spread in a 9x13 pan and put in 350 degree oven for 20 minutes. After baking cool the crust. Then beat your cream cheese, sugar and vanilla until creamy. Combine the Jello and Cool Whip into cheese. Pour into crust and refrigerate for 5 hours or overnight. Cut into squares and top each square with cherries. You can omit the Bakers dry cheese if you want a fluffy cheese cake.