Recipe 1297 - Cookie Sheet Cheesecake
Recipe 1297 - Cookie Sheet Cheesecake
(by Shirley McNevich)
Crust: 2 cups flour; 2 sticks Parkay margarine (softened); 2 TBSP
white sugar
Filling: 1 - 8oz. Cool Whip (thawed); 2 - 8oz. Philadelphia cream
cheese (softened); 2 cups Domino's powdered sugar
Topping: 1 can pie filling (cherry, strawberry or blueberry)
In a mixer add Parkay and white sugar--beat. Add flour--beat. Spread
dough evenly on a greased cookie sheet. Bake at 350 degrees for
about 18 minutes or until golden brown. Cool completely. In a mixer
add cream cheese--beat. Add powdered sugar--beat. Add Cool Whip-
-beat. Spread cream cheese mixture evenly on top of cooled crust.
Refrigerate the cookie sheet mixture for 1 hour, then remove from
refrigerator and spread pie filling on top. Keep refrigerated.
Continue to:
Other Recipes:
- 1288 - Baked Onion and Broccoli
- 1482 - Next Day Casserole
- 1275 - Chocolate Cherry Cookies
- 1320 - Fried Cauliflower
- 1413 - Creamy Crab Soup
- 1353 - Scratch Mayo Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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