Cherries N’ Cream Tart

1. 1

   Preheat oven to 350u00b0F.

2. 2

   In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar and melted butter until all the crumbs are moistened. Press the crumbs in the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake the crust for 10-12 minutes, until browned, and then remove to cool on a wire rack.

3. 3

   In the bowl of your electric mixer, beat cream cheese and the remaining 1/4 cup sugar until light and fluffy. Add vanilla and cream and beat until soft peaks are formed.

4. 4

   Pour the cream mixture into the cooled crust and top with the cherries.

5. 5

   In a small saucepan, heat the raspberry jelly until it is warmed and very liquid. Dab the raspberry glaze over the cherries with a pastry brush. Cover and refrigerate for at least an hour before serving.

* Per serving · 4 servings · Values may vary.