Facebook is a really great thing. I enjoy so much peering into the lives of my family and friends, some of whom I never see other than through their Facebook posts. My 40th high school reunion was organized strictly on Facebook and I have to tell you, it was the most enjoyable of all those I had attended. I’ve reconnected with friends I haven’t seen for years, and some who live across the US. Another thing about Facebook, if you haven’t noticed, is that Facebook tracts the places you go and posts you read. Ever wonder why something you had googled somewhere else suddenly appears on your page as an advertisement? Well, that’s why. I guess it’s a good thing and a bad thing.
I was scrolling through my feed the other day and came across a banana cheesecake recipe. I didn’t know it until I read it, but I really wanted cheesecake. Of course, bananas are a hard thing to buy. Most bananas you buy aren’t ripe yet so if you want to eat or bake with bananas, you have to plan in advance, so the bananas are actually ripe when you want to use them. Needless to say, I didn’t have any bananas so, improvise!
Super Simple Cherry Cheesecake
1 graham cracker pie crust
1 8 oz. block cream cheese, room temperature
1 3 oz. box vanilla pudding
1 3/4 cup milk
1 can cherry topping
Beat cream cheese until smooth and creamy.
In a separate bowl, mix the vanilla pudding with 1 3/4 cup milk.
Pour pudding into mixing bowl with cream cheese and mix on low until incorporated.
Ladle cream cheese and pudding mixture into graham cracker crust.
Top with cherry topping.
Refrigerate for an hour. Or, if you are like me, cut and eat immediately.
What could be easier?