Saturday, May 30, 2015

Cherry Cheesecake Dip

Tuesday was officially our preschoolers last day of school. We've been busy packing up the rooms, anticipating our last day of work come Monday. But we definitely made a point to have one last potluck together before vacation.

It's something we like to do every so often throughout the school year. Everyone pitches in and brings a large variety of our favorite foods. I chose one of my favorite dips, buffalo chicken dip and this fun cheesecake dip.

While trying to think of a different dessert I could bring, my mom's cheesecake came to mind. But I thought it'd be fun to put a little spin on and just make a dip instead. Dips are just much more fun if you ask me.

I searched around the store for those little graham sticks but didn't have much luck. So we used regular ol' graham crackers and they worked just fine. I think some were just even scooping it onto their plates and eating as is. I came back to the classroom with an empty pan, that's always a good sign.

For summer, I like the thought of lighter treats such as this one. You can even switch up the filling, we were all discussing the different variations. Blueberry would be one I would love to try!

Which flavor cheesecake do you like best? Go ahead and tell me below!

Cherry Cheesecake Dip

8 oz. cream cheese, softened
1 cup powdered sugar
8 oz. tub Cool-Whip
21 oz. can cherry pie filling {or desired flavor}
Graham crackers, to serve with

In a medium bowl, cream together cream cheese and powdered sugar. Add in cool-whip and mix until well combined.

Spoon filling into an 8x8-inch baking pan. Spread cherry filling over top of cream cheese mixture. Cover and refrigerate until ready to serve.

Serve with graham crackers

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