Cherry Cheesecake

12 oz. Cream Cheese, room temperature
2 C Powdered Sugar
1 pkg Dream Whip
1 can (2 1/2 C.) Cherry Pie Filling

Beat cream cheese and add powdered sugar. Whip the Dream Whip according to directions on the package. Blend together cheese and Dream Whip.

Pour into a graham cracker crust. Pour the Cherry Pie Filling over top. (For variety, you can try other flavors of pie filling.) Chill the cheesecake until it's firm.

Graham Cracker Crust
1 1/2 C Graham Cracker crumbs
1/4 C Sugar
1/3 C Butter, melted

Mix graham cracker crumbs with sugar and melted butter in a 9-inch pie plate. Pat to shape, pressing crumb mixture firmly against bottom and sides of pie plate. Bake 8 minutes at 375 degrees. Cool a few minutes before adding cheesecake.

Strawberry Delight (Norma nicknamed this Strawberry Yum Yum)

4 C frozen Strawberries
2 pkg. Strawberry Jello (small pkgs)
1 Angel Food Cake, broken into small pieces
1 C Sugar
1 pint Whipping Cream

Dissovle jello in 2 cups of boiling water. Tear Angel Food cake into small pieces and place in a 13-inch oblong dish. Mix sugar and strawberries together and pour them over the cake. Then pour jello mixture over the strawberries.

Whip the cream until it's thick (don't over-whip). Pour cream over all, and gently fold into the dessert. Chill for several hours to allow the jello and cream to set.

This recipe can be cut in half and placed into a 8-inch square pan.