Making a cheesecake has never been easier! Other than the cream cheese and sour cream, this dessert uses mostly canned and frozen ingredients.
Ingredients
-1 (15 oz) can cherry pie filling (or another pie filling)
-1 (9 oz) package frozen whipped topping, thawed slightly
-2 packages of graham crackers
-11/2 cups chopped walnuts, toasted if desired -8 oz brick cream cheese or light cream cheese for lower fat version
-3 packages regular or lite cool whip for the lower fat version of the dessert.
Directions
First, remove crust from graham crackers and place in a food processor fitted with a steel blade. Process graham crackers into fine crumbs or powder with a few pulses of the processor. Set aside. Fill the bottom of your 9 x 13-inch pan with graham cracker crumbs, then press evenly into the pan.
Next, place cherry pie filling on the bottom of your 9 x 13-inch pan (or use another pie filling). Press evenly into the pan.
Now, spoon half of the remaining pressed crust over pie filling to cover completely. Next, top it all off with 1 package of frozen whipped topping (thawed) and 2 packages of graham crackers (broken up slightly). Press again to make sure it is evenly distributed.
Now, microwave the brick cream cheese for a few seconds. (If you are using a low-fat cool whip, then place cream cheese in a mixer with beaters and mix until light and fluffy.
Pour into pie crust.
Place in freezer to set up for several hours (preferably overnight). Garnish with fresh fruit, if desired.
