Cherry Cheesecake
1 1/2 cups finely crushed vanilla wafers
6 Tablespoons melted butter
1 8-ounce package cream cheese, softened
1 cup confectioner’s sugar
1 8-ounce container Cool Whip
1 21-ounce can Comstock Red Ruby cherry pie filling
Preheat the oven to 325 degrees.
Combine the vanilla wafers with the melted butter. Mix well. Place the mixture into a 9-inch pie plate. Press firmly into the bottom and up the sides of the plate. Place crust in preheated oven and bake for 8 minutes. Cool.
Combine the cream cheese with the confectioner’s sugar and mix until smooth. Fold in the Cool Whip. Pour the mixture into the crust and spread evenly. Chill for about an hour.
Spread with the cherry pie filling and chill until ready to eat. Makes 6 to 8 servings.
Optional Graham Cracker Crust:
1-1/2 cups graham cracker crumbs (about 12 graham crackers)
2 tablespoons granulated sugar
6 tablespoons butter, melted (I always use unsalted)
