Scroll to the bottom for the full recipe in a printable format
I love a cool and fruity dessert, and I love cheesecake. This recipe combines the best of both worlds for a delightfully simple dessert that is almost too easy to be believed. Perfect for a church social, family reunion, picnic, or afternoon on the porch.
I feel like sharing my thoughts a for a moment today so if you have s minute to spare, keep reading. If you don’t, no worries, just scroll down to the first picture.
I’m ready for Spring today, so as I do each year, I have declared it to be so within my home. Winter, despite how cold it is or how much snow we do or don’t get, always seems to feel long when you find yourself waiting on the tail end of it to leave town. Around this time of year a body needs some sunshine and warmth; some hope, and some flowers.
Life is a lot like that sometimes. Trials and tribulations often drag on longer than we think we can bear, pulling at us and weighing us down. The fretting and trying to figure a way out to a better day pull the energy out of us like coldness on a deary day January day. But there is always hope. Spring always comes. Chances are, it will be where you are soon, too.
I found a quote the other day that really spoke to me so I added it into my little book of quotes.
“No winter lasts forever. No spring skips its turn.” ~Hal Borland
Yup. It’s like that, so don’t forget that your Spring is on the way.
Now let us make a little Springtime treat!
To make this, you’ll need: Whipped Topping*, Cream Cheese*, Cherry Pie Filling*, and Sugar*.
There are a lot of substitutions you can make here so I just want to rattle them off real quick.
*Notice that I’m using generic whipped topping. It was cheap and it was at Dollar General = I’m happy. If you have nightmares about store bought whipped topping you can always make your own homemade whipped cream. Maybe you’ll save the world, maybe you won’t, but it helps some folks sleep at night so that can’t be a bad thing. I have a recipe here. I don’t know how much is equivalent but shoot for making about three cups.
*Cream Cheese – you can use low fat if you want or go fully leaded. All on you. Just make sure it’s room temp when you make this – or as close as your patience will allow.
*Cherry Pie Filling – I try to get name brand when I buy cherry pie filling because so many of the generics have far less cherries in it. I love generics and I am sure there are some that are good out there but just make sure you get a brand you have experience with or you are liable to open the can and see mostly gel.
*Sugar – You can use real sugar, Splenda, or whatever granulated sweetener you like. No judgement here and if you get judgement elsewhere, kick ’em out of your kitchen. Minding one’s own business should generally be a full time job anyway.
In a large mixing bowl, combine cream cheese, sugar, and whipped topping.
Beat this with an electric mixer until fully blended and smooth.
Add in entire contents of cherry pie filling. Stir this in by hand until fully blended.
Cover and refrigerate until ready to serve.
- 8 ounces cream cheese, at room temp
- ½ cup Splenda or granulated sweetener of your choice
- 8 ounces cool whip
- 21 ounce can Cherry Pie Filling
- In large mixing bowl, place cream cheese, sugar, and cool whip. Beat with an electric mixer until fully blended and creamy, about 1-2 minutes.
- Add in the entire contents of the can of cherry pie filling. Stir by hand until fully blended. Store this, covered, in the refrigerator until ready to serve.
Get a few bites before your husband comes home because it won’t last long after that!