Saturday, February 9, 2013

Cherry Cheesecake Dip

This quick and easy Cherry Cheesecake Dip is perfect for Valentine's Day or any day! It takes just minutes to whip up, and can conveniently be made ahead of time if you are on a tight schedule. Double the recipe for a 9x13, or use the one below for an 8x8.
 
It threw me off a little that I couldn't pack the Graham Cracker Crumbs down to make a nice hard crust, but in the end it all made sense. The "hard" crust is the Graham Crackers that are used to dip. The crumbs, simply provide an easy sliding dip when eating. It scoops out perfectly with crumbs on the bottom to slide it on out.
 
Enjoy Cherry Cheesecake Dip this Valentine's Day. And then experiment with Apple, Blueberry, etc. I know I will! Happy Valentine's Day!
 


Cherry Cheesecake Dip
Recipe slightly adapted from The MOMager

Ingredients
1 box of Cinnamon and Sugar Graham Crackers (14.4 oz)
1/2 a 7oz jar of Jet-Puffed Marshmallow Creme (approx. 3.5 oz)
1/2 a brick of Cream Cheese softened. (4 oz)
1 tub of Cool Whip (8 oz)
1 can quality cherry pie filling. I used Duncan Hines Wilderness Original Country Cherry (21 oz)


Directions
-Remove all three sleeves of graham crackers from the box.
-Open one sleeve of crackers and use a Ziploc bag and rolling pin, or your food processor to
 crush half a sleeve of Graham Crackers to crumbs. Set the other half of crackers aside with the
 other two sleeves.
-Pour the Graham Cracker crumbs into an ungreased 8x8 pan. Spread it out to make an even
 layer over the bottom.
-Next place the softened cream cheese and the marshmallow fluff in your mixer. If the cream
 cheese is not softened soften it in the microwave for just a FEW seconds at a time.
-Whip the softened cream cheese and the marshmallow fluff in the mixer together until blended
 together well with no chunks.
-Using a hand held spatula, stir the whipped cream a little at a time into the cream
 cheese/marshmallow mixture until it is blended evenly throughout and smooth.
-Next spoon the cream cheese mixture in huge globs onto the loose graham cracker layer. Place
 the globs around the edges, corners, and one in the middle if you have any left.
-Use a rubber spatula to gently spread the mixture to make an even layer. If you are not gentle
 enough, you make pick up the graham crackers and make a mess of it. (Similar to spreading
 frosting on a crumbly topped cake.)
-Next open your can of Cherry Pie Filling and spoon the mixture out onto the cream cheese
 layer in globs. Once it is all scraped out of the can, spread it evenly to make a nice top layer on
 the Cheesecake Dip.
-Cover and refrigerate until ready to serve.
-Can be made up to 2 days ahead of time.
-Break up the remaining 2 1/2 sleeves of Cinnamon and Sugar Graham Crackers. Use them for 
 scooping the dip.

1 comment:

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