Ingredients
- 1 1/4 Cup Graham Crackers
- 1/4 Cup Butter, Unsalted, melted
- 1 pkg Cream Cheese, softened
- 3/4 Cup Granulated Sugar
- 2 Pounds Fresh Cherries
- 1 each Cool Whip, smaller one, thawed
Preparation
Step 1
In a food processor pulverize the graham crackers until they are small crumbs. Measure out 1 1/4 cup of them and add the melted butter. Mix until the butter is evenly distributed over the crumbs. Place these in the bottom of a 9 inch spring form pan and push to form the crust.
Let the cream cheese sit out for a couple hours until it is softened. Mix this with a hand mixture and the sugar until it is combined.
You will use about a pound and a half of fresh cherries for this, save the rest for garnish and snackin’!
Roughly chop the cherries. Take a cup of these chopped cherries and set aside.
Puree the rest of the cherries in a blender. Put this in a fine mesh colander and scrap it along the bottom with a spoon until you get as much juice as you can out of them.
Mix the juice with the cream cheese mixture with a whisk by hand, NOT with the electric hand mixer or else you will have a red cherry juice massacre all over your kitchen.
When this is combined add the chopped cherries and cool whip. Mix thoroughly.
Pour mixture over graham cracker crust and smooth it out on top as evenly as possible.
Cover with plastic wrap and place in freezer until it is frozen. At least 5 hours.
The slice that baby up and garnish with a couple cherries!