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| JUDY'S CHERRY CHEESECAKE | |
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Crust: 2 pkgs. crushed graham crackers 1/4 cup sugar 1/2 cup (1 stick) butter Melt butter in 9x13-inch pan in a 325°F oven. Add crushed graham crackers and sugar. Pat down. Bake for 15 minutes. Filling: 4 (8 oz. ea.) pkgs. cream cheese, softened 1 tsp. vanilla 2 cups powdered sugar 1 (12 oz.) tub Cool Whip 2 cans of any flavor fruit pie filling Whip softened cream cheese in mixer then add vanilla and powdered sugar. Fold in Cool Whip. Pour into crust. Chill, then add 2 cans (your choice) pie filling on top (I prefer 1 cherry and 1 blueberry). Submitted by: Jana Findley | |
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recipe reviews #184493
Linda Heil Pluke (Wisconsin) says:
I made this a couple of days ago, but didn't have all of the ingredients, so made some changes. I made the crust as stated. I used about 12 oz. of cream cheese instead of 32 oz. Used whipping cream (whipped) instead of Cool Whip. I only used 1 can of pie filling and drizzled it on the top. It was very good and fewer calories. It turned out very well! I will make the modified version again!
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