Summer is such a busy time. From getting bleacher butt from all the ball games, to cooking for wheat harvest, or going to some bluegrass gig across the country or just going to the county fair, and ridding my garden of pests…my summer is pretty well shot.

If I’m at the fair, I’m probably dropping these cheesecake off at the church fair stand to be sold off, one piece at a time. To me, nothing says summer like Granny Leet’s Cherry Cheesecake. It’s light, cool and refreshing. And you don’t even have to crank up the oven or stove.

Here’s what you need to make this easy dessert.

Crust…

1 1/4 Cups ~ Graham Crackers

2 Tablespoon ~ Sugar

3/4 Stick ~ Butter

Crush graham crackers in a food processor. Or put crackers into a gallon baggie and let your seven year old go to town on it with a rolling pin…working out all of his aggressions toward his brother. Mix in Sugar and melted butter and form in the bottom of a pie pan using a spoon or your hands. I prefer hands. Chill for one hour before filling. (Or throw it in the freezer because you needed it done yesterday. It just takes a few minutes that way.) You can also bake it for seven minutes at 375 degrees. But who wants to do that? Not me. Better yet, just pick one up at the store. I won’t tell anyone.

Filling.

1 ~ 8 ounce package of cream cheese

1/2 Cup ~ Sugar

1 ~ 6 ounce Carton of Cool Whip

1 ~ Can of Cherry Pie Filling

In a large bowl mix cream cheese, sugar, and cool whip until well combined, and pour into a graham cracker crust shell.

Open that can of cherry pie filling and dump it down on top. Level and lick the spoon. Share with the children if they have been good. If not, lock yourself in the bathroom. That’s the only place I can get peace…most of the time anyway.

Oh my Rhoda’s…Granny Leet out did herself on this one. What says summer to you?

Simply,

Sis