INGREDIENTS
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Yield: 18-24 servings
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For the crust:
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3 cups of finely ground graham crackers (about 24 crackers)
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⅔ cup Sugar
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¾ cup (1½ sticks) butter, melted
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For the cheesecake:
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2 pkg. (8 oz. each) cream cheese, softened
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⅔ cup Sugar
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1 tub (16 oz.) Cool Whip, thawed
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Topping:
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1-2 cans (20-21 oz. each) cherry pie filling - or the flavor of your choice (optional)