Sep. 17, 2009 - Tafy's Recipe Thursday

A Recipe from the Farmhouse Cookbook

This is one of my daddy's favorite desserts. It is another easy, simple recipe that is perfect for a hot summer day. It is just as good any time of the year.

Cherry Yum-Yum

♦The Crust

12 graham crackers, finely ground

6 tsbp. butter, melted

1/4 c. of sugar

1/8 tsp. of salt

Preheat oven to 350°. Combine cracker crumbs, sugar, and salt together. Stir in melted butter. Firmly press mixture into a pie dish or a small shallow casserole dish. Bake in oven for 10 to 15 minutes. Cool completely.

♦The Filling

1 - 8oz. package of cream cheese (softened)

1 - 12oz. container of Cool Whip

1 cup of sugar

1 teaspoon of vanilla flavoring

Combine the sugar, the Cool Whip, and the vanilla flavoring in a mixing bowl. Cream them together until it is a stiff mixture. Cut up cream cheese and add it to the bowl. beat until smooth (until there are no lumps of cream cheese to be seen.) Pour into pie dish or casserole dish with the prepared crust in it.

♦The Topping

1 can of cherry pie filling

Pour pie filling on top of the cream cheese mixture.

This recipe can be easily adjusted to anyone's taste. We happened to like cherry. I have tried strawberry pie filling before. It was alright but there is just something about the taste of strawberries coming out of a can...well, they just don't taste right. I am sure peach or blueberry would be good as well as apple. Pumpkin not so sure about, LOL!

Cherry Yum-Yum is also one of those dishes that go over real well at a covered dish dinner. Last time I made it for Chapel it was gone within 15 minutes time.

Try it and enjoy!