This recipe for Strawberry Cheesecake, by Nina Hebbard, is from Recipes from the Crossroads,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
10 oz. vanilla wafers 2 8 oz. cream cheese 1/3 c. lemon juice 1 can sweetened condensed milk 9 oz. Cool Whip 1 small container of sliced strawberries
Crush vanilla wafers in 13 x 9 dish. Sprinkle 1/2 of pecans over cookies. Beat cream cheese and lemon juice until fluffy. Add condensed milk. Beat until blended. Pour over cookies. Spread berries and juice over cheese. Top with Cool Whip. Sprinkle with nuts and cherries. Refrigerate 4-5 hours.
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