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Garrett’s Two Step Cherry Cheesecake

1/4 cup sugar
graham cracker crust
1 can cherry pie filling
8 oz Cool Whip
8 oz cream cheese (softened)

Beat together sugar and softened cream cheese with a mixer until smooth. Fold in the 8 ounces of Cool Whip. Pour into the crust. Refrigerate at least 3 hours. When ready to serve, spoon the pie filling onto the top.