Natural Homemade Living

A dessert that our Mom used to make is still at the top of our favorite desserts list! Her original recipe used blueberry pie filling but our families prefer cherry filling. The original recipe also used a 9x13 pan but you can also use two 9 inch pie pans so you can have different toppings. Then the blueberry and cherry lovers are both happy. 😀 Crust 1 1/2 cups graham cracker crumbs 1/2 cup melted butter 1/2 cup white sugar Stir together and press into a buttered 9x13 pan (or two 9 inch pie plates). Let sit until you prepare the filling. Filling 2-8 ounce packages of cream cheese 1/2 cup white sugar 2 eggs Mix together and beat on medium speed until smooth. Pour over graham cracker crust. Bake at 350º for 25-30 minutes or until the middle is set. Cool at room temperature for about an hour. Add the topping. Topping 2 cans (21 oz each) blueberry or cherry pie filling (or your favorite) Refrigerate overnight or at least 4 hours before serving. Makes 15 servings in the 9x13 pan. Store lef