I am grateful every day he isn’t that mischievous anymore! Don’t get me wrong, he can still find ways to “entertain” himself and scare the daylights out of me.
Sharon knows I love to cook and would buy me any cookbook that people were selling at her workplace. You know, the ones that have fallen out of fashion (in favor of internet searches) that church groups, work groups, and charitable organizations used to put out. This recipe came from one of those, but the cookbook was long ago replaced by a handwritten copy. With that being said, I give a hat tip to my hometown of Kankakee, Illinois and whoever originally provided this recipe to whichever of the hundreds of cookbooks I used to own.
Ingredients:
Crust
2 cups crushed graham crackers
½ cup melted butter
¼ cup white sugar
Filling
1 8-oz package cream cheese, room temperature
1 cup heavy whipping cream
1 cup powdered sugar
1 large can of cherry pie filling
How to make it:
Preheat oven to 350 degrees.
For crust – Mix crushed graham crackers, melted butter, and white sugar together. Then press evenly into an 11×7 baking dish. Place into oven for 5-8 minutes.
*Set crust in the fridge to cool while you prepare the filling…if it’s too hot, it will cause filling to melt when you add it later*
For Filling – With an electric mixer in a large bowl, whip the heavy cream until it forms small peaks/thickens. Be careful not to go overboard since it will eventually turn into butter if you whip it too much!
In another bowl, mix cream cheese and powdered sugar. Fold in the heavy cream that you whipped earlier by hand. Then take this mixture and gently pour it onto your graham cracker crust (use a spatula and be gentle since the crust will be a looser type crust).
Then spread the cherry pie filling on top.
Refrigerate overnight. The longer, the better! ?
