Cherry Cheesecake Dip
adapted from The Oxford Place Diaries
I had seen this recipe all over pinterest and even had friends attest to how good it was but I just didn't have a reason to make it! Well, finally, for ladies meeting last month with church ladies I decided to make it and it was a huge hit. I only made one 8x8 pan and there was only a little bit left. The only thing I ran into was everyone thought it was Cherry Cheesecake so I had to explain that it was a dip and that is what the graham crackers were for - do dip!. I think next time I would put it in a round dish and place it in the middle of a large platter and put the crackers around it. (And make a sign that signs "Cherry Cheesecake DIP" HA)
2 tubs of cool whip
1 small tub of Marshmallow fluff
8 ounce cream cheese (Softened)
2 cans of cherry pie filling
1 box of graham crackers
(2 8x8 pans OR 1 9x13 pan)
Directions
1) Crush one sleeve of graham crackers and evenly distribute between the two pans (or one 9x13)
2) Mix together the Fluff, cream cheese, and Cool Whip VERY well. Spread this mix carefully on top of the crushed crackers. You'll want to work "big" with this meaning drop big globs of the fluff mix all over the pan so you really just have to "smoosh" it into place - it won't spread well.
3) Pour the Cherry pie filling on top. Chill for a few hours before serving.
This keeps well in the fridge for up to 2 full days so you can make it in advance without a problem.
