Cheesecake Dip: Boyd Street Kitchen

How can you go wrong with this CHEESECAKE DIP topped with cherry pie filling via shellythemomager !  Only five ingredients and about 7 minutes to make!

"Cheesecake Dip via Boyd Street Kitchen"

via shellythemomager


Cheesecake Dip

1 block cream cheese
1 tub marshmallow cream
2 tubs cool whip
2 cans cherry pie filling
graham crackers


This was enough to make 2 8×8 pans (one to take, one to eat!) or one 9×11 pan.
First crush one sleeve of the crackers and distribute them evenly between the two pans, smooth them out but do not pack them down.
In a bowl, mix together a block of softened cream cheese (to soften, stick in the microwave for 15 seconds, stir, 15 seconds….or just leave it on the counter for a couple hours) and the jar of marshmallow fluff…mix well.
Add in the cool whip one tub at a time, make sure you are mixing the ingredients very well (using a spoon or spatula…not a beater) 
Evenly divide the mixture between the two pans and using a clean spoon or frosting knife gently smooth the mixture to the outer corners of the dish (you will want to work from the outside in and make sure you are moving large amounts, the crumbs are not stuck to the bottom of the pan so you will need to work gently or you will end up mixing the crumbs in to your cheesecake dip.
Lastly, top each section with a can of cherry pie filling!  To serve, break up the remaining 2 sleeves of graham crackers into single crackers.
This takes about 7 minutes to make, and keeps well in the fridge for up to 2 days prior to an event. it tastes great right out of the fridge or served at room temperature during a party.
"Cheesecake Dip with Cherry Pie Filling via Boyd Street Kitchen"

Photo via shellythemomager





Posted on September 25, 2012, in Appetizers & Dips, Recipes and tagged , , , , . Bookmark the permalink. Leave a comment.

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