1 1/4 cups graham cracker crumbs
1/2 cup granulated sugar, divided
1/3 cup butter or margarine, melted
1 3-ounce package cream cheese, softened
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2 cups frozen whipped topping, thawed
1 21-ounce can cherry filling and topping
1/2 teaspoon almond extract
Servings: 18
1. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and melted butter; mix well. Press crumb mixture firmly into the bottom of a 9 × 9 × 2-inch baking pan. Let crust chill while preparing the rest of the ingredients.
2. In a mixing bowl with an electric mixer, combine cream cheese, remaining 1/4 cup sugar, lemon peel and vanilla; beat until light and fluffy. Fold in whipped topping. Pour into prepared crust.
3. Combine cherry filling and almond extract. Pour over cheese filling. Let chill until ready to serve.
Serving size: 1 (3-inch) square
Servings: 18
1/2 cup granulated sugar, divided
1/3 cup butter or margarine, melted
1 3-ounce package cream cheese, softened
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2 cups frozen whipped topping, thawed
1 21-ounce can cherry filling and topping
1/2 teaspoon almond extract
Servings: 18
1. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and melted butter; mix well. Press crumb mixture firmly into the bottom of a 9 × 9 × 2-inch baking pan. Let crust chill while preparing the rest of the ingredients.
2. In a mixing bowl with an electric mixer, combine cream cheese, remaining 1/4 cup sugar, lemon peel and vanilla; beat until light and fluffy. Fold in whipped topping. Pour into prepared crust.
3. Combine cherry filling and almond extract. Pour over cheese filling. Let chill until ready to serve.
Serving size: 1 (3-inch) square
Servings: 18
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