Along with mashed potatoes, salad, and hot rolls, serve this brisket and the fruity gravy.
| Prep Time: | 15 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 10 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 1 (8 ounce) package cream cheese, softened to room temperature
- 2 cups powdered sugar
- 1 envelope unflavored gelatin (such as Knox®)
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- 1 (9 inch) prepared graham cracker crust
- 1 (21 ounce) can cherry pie filling (Optional)
Instructions
- Combine cream cheese and powdered sugar in a large bowl; beat with an electric mixer until smooth. Add gelatin and beat until incorporated. Mix in whipped topping until smooth. Spread batter in prepared crust, leaving some room at the top. Spread cherry pie filling over cream cheese mixture.
- Place in the refrigerator until firm, 3 to 4 hours.
- If you use reduced-fat cream cheese, it will take longer to set. Refrigerate 1 extra hour before serving.
- There will be a little leftover batter if you use fruit topping. This is for the chef to enjoy!
- Any canned fruit filling will work.
Nutrition Facts
| Calories | 427 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 215 mg |
| Sugars | 36 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I had commercially made pastry crust which I filled as directed. I then topped it with a mix of fresh serviceberries/juneberries/saskatoon berries and mulberries I’d picked. Delicious!