1 lb graham crackers, crushed
1 c butter or margarine, melted
2 enveloped whipped topping mix
1 c cold milk
1 tsp vanilla
1 pkg (8 oz) cream cheese, softened
2 cans (21 oz each) cherry or blueberry pie filling
Set aside 1/4 c of crushed graham crackers for topping. Combine the remaining crackers with butter; spread into a 13x9" dish. Set asked. In a mixing bowl, combine whipped topping mixes, milk, and vanilla; beat on low til blended. Beat on high for 4 min or til thickened and stiff peaks form. Add cream cheese and beat til smooth. Spread over the crust; top with pie filling. Sprinkle with reserved graham crackers Refrigerate for 12-24 hrs before serving. Makes 12-16 servings.
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