Ingredients Jump to Instructions ↓

  1. 1 package (11.1 ounces) no-bake cheesecake mix 1/2 cup butter, melted 2 tablespoons sugar 1-1/2 cups cold milk 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 2 cups whipped topping 1 graham cracker crust (9 inches) 2 cans (21 ounces each ) cherry pie filling

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the cheesecake crust mix, butter and sugar. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate. In another large bowl, beat cheesecake filling mix and milk on medium speed for 3 minutes. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Add to cheesecake mixture and beat well. Fold in whipped topping. Spoon half of cheesecake mixture into chilled crust; spoon the remaining half into the purchased crust. Refrigerate for at least 1 hour. Top each with pie filling. Yield: 2 pies (6-8 servings each).


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