Naturally Delicious
BREYERS® ICE CREAM CHERRY CHEESECAKE
16 servings; Prep Time: 20 min Freeze Time: 4 hours
1 cup graham cracker crumbs
1/4 cup I Can’t Believe It’s Not
Butter!® Spread, melted
3 Tbsp. plus 2/3 cup sugar
2 pkg. ( 8 oz. ea.) cream cheese,
softened
1/2 tsp. vanilla extract
1 container ( 1. 5 qt.) Breyers®
All Natural Vanilla Ice Cream
1 can ( 21 oz.) cherry pie filling
or your favorite pie filling
In medium bowl, combine graham cracker
crumbs, I Can’t Believe It’s Not Butter!® Spread
and 3 tablespoons sugar; press into 9-inch
springform pan. Freeze 15 minutes.
Meanwhile, in large bowl with electric mixer,
beat cream cheese, remaining 2/3 cup sugar
and vanilla until smooth; set aside.
Into springform pan, spoon Breyers® All Natural
Vanilla Ice Cream, pressing to form an even
layer. Evenly spread on cream cheese mixture.
Cover and freeze 4 hours or overnight. Freeze
serving platter 30 minutes before serving.
Top cheesecake with cherry pie filling. Dip knife
or metal spatula in hot water, then wipe dry and
run around edge of cake to loosen. Remove ring
from pan. On chilled serving platter, arrange cake.
BREYERS PLEDGE OF PURITY®
