Here’s a conversation I had with my husband yesterday:
Me: Are you working in Iowa City tomorrow?
Scott: Planning on it.
Me: Good. I’m making snacks. You can take them in.
Scott: Oh, for our potluck?
Me: I didn’t know you were having a potluck. I just felt like making treats.
Scott: Cool. I was thinking about bringing the rest of the German chocolate cake.
This was a cake he made Monday. It’s very good. It’s also nearly gone.
Me: You can’t take something we’ve eaten most of to a potluck!
I don’t understand how guys think.
I whipped up a Cherry Cheesecake Dip yesterday. It took less than 10 minutes, but it tastes like you slaved over it. Thank you, Pinterest, for leading me to this recipe!
- 8 ounces cream cheese, softened
- 1 7-ounce container of marshmallow fluff
- 2 containers of Cool Whip
- 1 box of graham crackers
- 2 cans of cherry pie filling
Crush one sleeve of graham crackers. Spread crumbs on the bottom of two 8-by-8 pans (or one 8-by-12 pan). Don’t pack the crumbs; all you need is a nice even layer.
In a bowl, mix together a block of softened cream cheese and marshmallow fluff until smooth. Using a spoon or a spatula, add the Cool Whip one tub at a time.
Divide the mixture evenly between the two pans. Use a clean spoon or frosting knife to gently smooth the mixture to the corners of the dish. Work slowly and carefully so not to disturb the crumbs on the bottom.
Top each pan with a can of cherry pie filling.
Break up remaining graham crackers and serve with the dip, or cover and store in the refrigerator for up to two days.
Recipe courtesy of: http://www.shellythemomager.blogspot.com via Pinterest