Louisiana girls are always up for a ride in a golf cart.
■ Makes 16 servings
3 cups graham cracker crumbs
1 stick (1/4 pound) butter, melted
1 package (8 ounces) cream cheese, at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1 container (12 ounces) frozen whipped topping, such as Cool Whip, thawed
2 cans (21 ounces each) cherry pie filling (I use Lucky Leaf)
1. In a large bowl, toss together the crumbs and butter. Press two-thirds of the mixture into the bottom of a 9 x 13-inch baking dish. Set aside the remaining crumbs.
2. In a large bowl, with an electric mixer on high speed, beat the cream cheese until smooth. Add the sugar and vanilla and beat until fluffy, about 3 minutes. Fold in the whipped topping with a rubber spatula.
3. Spread half of the cream cheese mixture over the crust. Top with the pie filling. Cover with the remaining cream cheese mixture. Sprinkle with the remaining crumb and butter mixture.
4. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours and preferably overnight.
A Note from Miss Kay
This quick and easy dessert tastes a lot like cherry cheesecake, but doesn’t have to be baked. Be sure to use a brand of pie filling that is full of plump cherries. Other flavors of fruit pie filling work just as well in this versatile recipe. I prefer Lucky Leaf, but feel free to use the brand of your choice.