Easy Cherry Cheesecake
When I was in high school during the 1970’s I belonged to a girls service club called Rainbow Girls. We served meals to the elderly, raised money for computers in schools, read to children in schools and decorated a few parade floats in my parents garage. My mother was our Mother Advisor and by my request she made this dessert for us often.
Here is to remembering the many meetings, slumber parties, and potluck dinners we had in the upper story Masonic Hall in downtown Reedley, and to my long lost friends Lynn, Denise, Shelly, Kelly, Julia, Sandra, Debbie, and Jenny.
2 cups milk
8 ounce cream cheese at room temperature
1 small package instant lemon pudding
Prepared graham cracker crust
1 can cherry pie filling
With an electric mixer beat cream cheese until soft. Gradually blend in 1/2 cup of milk until mixture is very smooth. Add remaining milk and the pudding mix. Beat slowly with mixer for 1 minute. Pour at once into crust. Chill until set and then top with cherry pie filling. Keep refrigerated.
About the Author
Debbie Williams is the author of Recipes that Remember, a recipe blog dedicated to her mother who passed away from Alzheimer's disease in 2010. Learn more »