Blueberry Or Cherry Cheesecake

• CRUST
• 1 (1 lb) box graham cracker, crushed
• 1/2 cup powdered sugar
• 1/2 cup butter, melted
• FILLING
• 2 (8 ounce) packages cream cheese
• 2 eggs
• 1 tablespoon vanilla
• 1 (3 ounce) package vanilla instant pudding mix
• 1/2 cup sugar
• TOPPINGS
• 1 (21 ounce) can blueberry pie filling (or cherry)
• 8 ounces whipping cream (can substitute frozen whipped topping)

1. Mix together crust ingredients.
2. Press into 9" x 13" pan, and bake for 7 minutes at 350F, and cool.
3. Mix together the filling ingredients until smooth.
4. Pour on top of crust.
5. FREEZE for about 30 minutes.
6. While in the freezer, whip up the whipping cream (or frozen whipped topping).
7. When cake comes out of the freezer, spread the top with the can of pie filling, making sure it is evenly distributed.
8. Top with whipping cream, making sure the cake is fully covered with a nice layer.
9. Freeze for another 30 minutes.
10. Remove from the freezer and refrigerate until serving.

graham cracker, powdered sugar, butter, filling, cream cheese, eggs, vanilla, vanilla instant pudding, sugar, toppings, blueberry pie filling, whipping cream

Taken from www.food.com/recipe/blueberry-or-cherry-cheesecake-125111 (may not work)