Crust:

1-1/2 cups graham-cracker crumbs

1/3 cup butter melted (3/4 stick)

 

Filling:

1/2 tsp grated lemon rind and ½ tsp lemon extract

1/2 cups confectioner's sugar

8 oz. cream cheese

1 tbsp milk

1-1/2 tsp. vanilla or almond extract

1 bottle Redi-whip or other whipped cream

 

Topping:

1 can cherry pie filling, refrigerated (or other pie filling). Alternatively, for a less sweet dessert use sliced fresh fruit, grated lemon, lime or orange peel

 

Mix graham cracker crumbs with melted butter and pat in bottom of an 8-inch square pan, or a round pie pan, or spring-form pan, to make crust. (Variations: Add crushed walnuts to the graham crumbs. Or use crumbled ginger snaps, lemon cookies, or chocolate cookies as alternatives to graham-cracker crumbs.)

 

Mix sugar, milk and cream cheese until smooth and spread this mixture over graham crust. (Variation: Sprinkle with ½ cup walnuts or almonds or coconut.)

 

Cover cream cheese mixture with whipped cream.