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Product Instructions
You Will Need: 2 tbsp sugar; 5 tbsp butter; 1-1/2 cups cold 2% milk. Basic Recipe: 1. Crust: Combine graham cracker crumbs with sugar and melted butter in 8- or 9-inch pie plate. Press mixture firmly on sides and bottom of pie plate. 2. Filling: Pour milk into small bowl. Empty filling mix into bowl. Mix on low speed until blended, then mix on medium speed 3 minutes. Filling will be thick. Spread filling into prepared crust. Chill at least 1 hour. 3. Cherry Topping: Cut topping pouch open. Spread topping evenly over top of chilled cheesecake. When ready to serve, dip pie plate bottom up to rim in hot water for 30 seconds. Cut and serve. Refrigerate leftover cheesecake.
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
