Cherry-Almond Cheesecake

1. 1

   Stir Crust Mix, sugar and margarine in 9-inch pie plate until crumbs are evenly moistened.

2. 2

   Press crumb mixture firmly against side of pie plate, using measuring cup or large spoon.

3. 3

   Then, press remaining crumb mixture onto bottom of pie plate.

4. 4

   Pour milk into medium bowl.

5. 5

   Add Filling Mix and almond extract.

6. 6

   Beat with electric mixer on low speed 30 sec.

7. 7

   Beat on medium speed 3 min.

8. 8

   (Filling will be thick.)

9. 9

   Spoon into crust.

10. 10

    Refrigerate at least 1 hour.

11. 11

    Squeeze Fruit Topping from pouch onto cheesecake; gently spread to evenly cover top of cheesecake.

12. 12

    Store leftover cheesecake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.