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No-Bake Cherry Almond Cheesecake
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No-Bake Cherry Almond Cheesecake

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 container (8 oz.) sour cream
1 Tbsp lemon juice
1/2 tsp almond extract
1 tub (8 oz.) Cool Whip, thawed, divided
1 package (3.4 oz.) cheesecake instant pudding and pie filling
1 sm. can cherry pie filling
1 graham cracker pie crust (6 oz.)
Almonds, toasted and chopped (optional, for garnish)
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Let's Make It
1
In large bowl, whisk sour cream, lemon juice and almond extract together. Add about 2/3 of the Cool Whip; fold and mix well. Add pudding mix; mix well (mixture will be thick). Set aside.
2
Strain cherry pie filling, discard cherries and pour about 1 cup filling over pie crust. Top with sour cream mixture, spreading evenly. Spread remaining Cool Whip over sour cream mixture, and sprinkle with almonds, if desired.
3
Refrigerate at least 30 min. (but best longer or overnight).
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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