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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cherry Bliss Recipe

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This recipe for Cherry Bliss is from The Burgess Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:

7 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs (roughly 9 full crackers)
3 tablespoons granulated sugar
Creamy Filling:

8 ounces cream cheese, at room temperature
1 cup powdered sugar
1 teaspoon pure vanilla extract
8 ounces container of cool whip
Topping:

21 ounces can of cherry pie filling
Directions:
Directions:
Begin by melting the butter in a medium-sized bowl. Use a microwave, heating in 30-second intervals, stirring in between, until fully melted.
Introduce the graham cracker crumbs and sugar to the melted butter. Blend well.
Transfer this mixture to an 8x8 baking dish that's been lightly sprayed with non-stick spray. Press down firmly to form an even crust. Set this aside momentarily.
For the Creamy Filling:

In a spacious bowl, beat the cream cheese until it achieves a smooth and lump-free texture.
Integrate the powdered sugar and vanilla extract, mixing them in thoroughly.
Fold in the cool whip, mixing until it's combined with the cream cheese. Remember to mix gently; overbeating can make it lose its fluffy texture.
Delicately spread this filling over your prepared crust. Use a flat spatula or the back of a spoon to ensure an even layer.
For the Topping:

Scoop out the cherry pie filling and lay it over the creamy layer, spreading it out to cover the entire surface.

Place the baking dish in the refrigerator for a minimum of 2 hours. For optimal results, let it set overnight.

Store any remaining slices in the fridge.
Number Of Servings:
Number Of Servings:
8x8 pan

 

 

 

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