Ingredients
1 package (11.1 ounces) no-bake cheesecake mix1/2 cup butter, melted2 tablespoons sugar1-1/2 cups cold milk1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar2 cups whipped topping1 graham cracker crust (9 inches)2 cans (21 ounces each) cherry pie filling
Preparation
In a large bowl, combine the cheesecake crust mix, butter and sugar. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate.
In another large bowl, beat cheesecake filling mix and milk on medium speed for 3 minutes. In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Add to cheesecake mixture and beat well. Fold in whipped topping.
Spoon half of cheesecake mixture into chilled crust; spoon the remaining half into the purchased crust. Refrigerate for at least 1 hour. Top each with pie filling.
