Not only have I been reminiscing about food, but family. My cousin and his wife just welcomed their second child into the world, and named him after our Grandfather Charles. I knew they were going to name him Conner, but when they made the announcement of Charles Connor it was a nice suprise.
It may seem like there are plenty of steps to this recipe, but it was very simple, and Macie helped me with the crust. Rolling pin, baggie full of graham crackers, best project for kids. She finished the project by pressing the crust mixture into to pan. I won't let the kids handle pans in and out of the oven yet, but she also helped with the filling and spreading the cherry pie filling on top.
This is a delicious dessert that needs to be made more than once a year for Easter.
- 2 cups crushed graham crackers
- ½ cup melted butter
- ¼ cup white sugar
- 1 8 oz cream cheese, room temperature
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 large can of cherry pie filling
Preheat oven 350 degrees.
Prepare crust. Use a 11x7 baking dish. Crush graham crackers in a gallon bag with rolling pin, or use food processor. Mix crushed graham crackers, melted butter and sugar together. Press evenly into 11x7 baking dish. Bake in oven 5-8 minutes. Let the crust cool while you prepare the filling.
Prepare filling. Use an electric mixer and a large bowl and whip the heavy cream until it forms small peaks.
In another bowl, mix cream cheese and powdered sugar. Then fold in the heavy cream by hand. Pour filling over cooled crust and use spatula.
Spread cherry pie filling on top.
Refrigerate overnight for best results.
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