Easy Peanut Butter Cherry Cheesecake

• 15 oz maraschino cherries
• 9 inch ready-made graham cracker pie crust
• 8 oz cool whip
• 2 8 ounce packages of cream cheese
• 2 tbsp Creamy peanut butter

1. In a medium sized bowl smash and stir cream cheese until smooth.
2. Then add the peanut butter and mix well.
3. No lumps!
4. Fold in the cool whip a little at a time until everything is mixed well.
5. Spread mixture into your ready made graham cracker pie crust.
6. Drain juice from the cherries then top onto your pie.
7. Cover and refrigerate for 2 - 3 hours then enjoy!

maraschino cherries, graham cracker pie crust, cool whip, cream cheese, peanut butter

Taken from cookpad.com/us/recipes/345519-easy-peanut-butter-cherry-cheesecake (may not work)