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Product Instructions
You Will Need: 2 tbsp sugar; 5 tbsp melted butter; 1-1/2 cups cold 2% milk: Preparation Instructions: Crust: Combine graham cracker crumbs with 2 tbsp sugar and 5 tbsp melted butter in 8 or 9 inch pie plate. Press mixture firmly on sides and bottom of the pie plate. Filling: Pour 1-1/2 cups cold 2% milk into small bowl. Empty filling mix into bowl. Mix on low speed until blended; then mix on medium speed for 3 minutes. Filling will be thick. Spread filling into prepared crust. Chill at least 1 hour. Cherry Topping: Cut topping pouch open. Spread topping evenly over the top of the chilled cheesecake. When ready to serve, dip the pie plate bottom up to the rim in hot water for 30 seconds. Cut and serve.
Storage Instructions
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.
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Tree Nuts
Shared Facility
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Contains: wheat, milk. Manufactured on shared equipment with products containing eggs, soy, walnuts.
