This recipe is approximately 40 years old. I like to serve it with either canned cherry pie filling or whipping cream (or both).
- Portion size 9 servings
- Credits : maria bourbonniere
- 1/2 kg cream cheese
- 360 mL sugar
- 5 mL vanilla
- 1 mL salt
- 3 eggs separated
- 80 mL glacé cherries
- 80 mL crushed pineapple
- 30 graham wafers
- 115 g butter
- 115 g margarine
MethodCream cheese with sugar and blend well.
Add salt, beaten egg yolks, vanilla and chopped cherries.
Mix all together, then fold in beaten egg whites.
Roll graham wafers fine and mix with melted butter. Place 2/3 of the graham wafers into a buttered 20 x 20 cm pan.
Spread filling over and top with remaining crumbs.
Bake in a 350 degrees F (177 C) oven for approximately 40 minutes.
Chill and cut into squares. Makes 9 squares or smaller depending on the size you want.