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Cherry Cheesecake


  • 1 (16.5 ounce) can pitted Bing cherries
  • 2 tablespoons cornstarch
  • 8 ounces cream cheese
  • 1 small box instant lemon pudding
  • 2 cups milk
  • Graham cracker crust

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  1. Mix cream cheese, instant pudding and milk. Pour into Graham cracker crust, then chill.
  2. Drain and reserve juice from the can of cherries.
  3. In a saucepan, cook juice and cornstarch until thickened; remove from heat and add cherries.
  4. When sauce has cooled, pour over the top of the cheesecake.