MAY 26TH: BLUEBERRY CHEESECAKE

Blueberry or Cherry Torte

Crust:

1 3/4 c. graham cracker crumbs

1/3 c. sugar

1/2 c. melted butter

Filling:

2 eggs

3/4 c. sugar

8 oz. cream cheese, softened

Cool Whip (optional)

2 cans blueberry or cherry pie filling

Mix graham cracker crumbs, 1/3 c. sugar and melted butter together. Pat into  9 x 13″ pan. combine eggs, sugar and cream cheese in bowl. Pour over crust. Bake at 350 for 20 minutes; cool. When completely cooled, cover with 2 cans of pie filling. top with Cool Whip, if desired. Yield: 12-16 servings.

(06-01-12)