Celebrate Independence Day with this easy and delicious dessert!
This recipe is sure to please your family (almost as much as the fireworks) at your Fourth of July party.
This is a dessert that you will want to make-ahead. I prefer to make it a day in advance, but it can be made several hours prior to your party.
You have a couple different of options with this recipe:
You can make it in a 9x13 pan or you can make it in two pie pans.
Top off this dessert with cherries or blueberries. You can’t go wrong with either one. If you choose to make this recipe in two pie pans, you can top one with cherries and the other with blueberries to offer your guests a variety.
18 full sheets of graham crackers, finely ground
1/2 cup butter, melted
1/3 cup sugar
2 packages of cream cheese, softened
1 cup of powdered sugar
1 (8 oz) container whipped topping
2 teaspoons vanilla
1 can blueberry or cherry pie filling
(Note: If you are a herdshare owner, you can make your own homemade whipped topping from your cream. O so good!!)
Preheat oven to 350 degrees
Combine graham cracker crumbs, melted butter and sugar in a mixing bowl and combine. Transfer the crust to a 9x13 baking dish or 2 pie pans and press down firmly to form crust. Bake until edges are golden brown, 10-12 minutes. Cool completely.
Use an electric mixer to beat together the cream cheese, powdered sugar and vanilla. Fold in the whipped topping. Carefully spread cheesecake mixture over the cooled crust. If making 2 pies, divide the mixture between the two pans.
Spoon blueberry or cherry topping on top of filling. Cover and refrigerate for several hours.
I hope you enjoy this mouthwatering dessert at your next backyard bash!