Friday, January 4, 2013

Cherry Cheese Cake Dip

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This was enough to make 2 8x8 pans  or one 8x12pan.


First crush one sleeve of the crackers and distribute them evenly between the two pans, smooth them out but do not pack them down.

In a bowl, mix together a block of softened cream cheese (to soften, stick in the microwave for 15 seconds, stir, 15 seconds....or just leave it on the counter for a couple hours) and the jar of marshmallow fluff...mix well.

Add in the cool whip one tub at a time, make sure you are mixing the ingredients very well (using a spoon or spatula...not a beater)

Evenly divide the mixture between the two pans and using a clean spoon or frosting knife gently smooth the mixture to the outer corners of the dish (you will want to work from the outside in and make sure you are moving large amounts, the crumbs are not stuck to the bottom of the pan so you will need to work gently or you will end up mixing the crumbs in to your cheesecake dip.

Lastly, top each section with a can of cherry pie filling!

To serve, break up the remaining 2 sleeves of graham crackers or serve with Nilla Wafers and enjoy!

This takes about 7 minutes to make, and keeps well in the fridge for up to 2 days prior to an event. it tastes great right out of the fridge or served at room temperature during a party.

Recipe found on {Pinterest}

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1 comment:

Anonymous said...

This is simple to make. Although I didn't put the crumbs on bottom. It was still very good.