Sunday, July 28, 2013

Cherry Cheesecake Shooters


12 whole Graham Crackers
2 packages 8 Ounce Cream Cheese
1 can Sweetened, Condensed Milk
1 can Cherry Pie Filling
1/4 cup Slivered Almonds


Put the graham crackers into a ziplock bag and smash them with a rolling pin until they're fine crumbs.

Spoon graham cracker crumbs into the bottom of mini wine glasses.

Add cream cheese and sweetened condensed milk to bowl of an electric mixer fitted with the whisk attachment and whip them together until fluffy.

Fill a pastry bag or zipper bag with the filing. Snip off the end and pipe a big helping over the crumbs in each of the glasses.

Top with a big spoonful of cherry pie filling.

Top with chopped almond flakes.

(Note 1: Mix 2 tablespoons melted butter into the crumbs if you'd like them to be a little more moist.)

(Note 2: 1 package of cream cheese makes for a more pudding-like texture; 2 packages makes for a thicker texture.)

Source: The Pioneer Woman, Ree Drummond

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