FOURTH OF JULY NO-BAKE CHEESECAKE
The older a person gets the more they become aware of how
much they act and sound like their parents.
Often the things that drove us crazy about our mother or father, or embarrassed
us as a teenager until we’d say, “I’m never going to do that,” comes back to
haunt us in our adulthood when we find ourselves doing and saying the very
thing we were positive we’d never do. I’ve discovered as a grandmother that the
mannerism and habits we have inherited bring fond memories to cherish. One of
my dad’s Dutch sayings when something went wrong or he got exasperated at
something was- with a shake of his head, “If that isn’t the berries.” Without realizing it (only to be brought to
my attention by my one of the family members in amusement) I’ve found myself
saying, “If that isn’t the berries,” myself.
Life has a way of bringing things in a full circle. Hopefully one of these days my grand-kids will
continue to carry on our Dutch family’s sayings.
This year for the 4th of July celebration, I made
a special dessert I discovered while going through my pile of recipes to try and
tweaked that was an instant hit with my family.
The month of July is always hot and humid and the last thing one wants
to do is spend hours in the kitchen baking and cooking. My luscious Fourth of July No-bake Cheesecake is a perfect dessert for summer
with its light, cool, creamy, and fruity texture. The colorful red, white, and blue Fourth of July No-bake Cheesecake will
add the finale to your festivities all summer long. You can mix match fresh
fruit to the Fourth of July No-bake
Cheesecake. And finally, what cook can resist a no-fail dessert that only
takes around fifteen minutes to prepare?
FOURTH OF JULY
NO-BAKE CHEESECAKE
12 graham crackers crumbled (about 2 c)
4 pkg cream cheese
1 c sugar
1 (8 oz) cool whip
1 c fresh strawberries sliced
1 c blueberries
Put the crumbled graham crackers in the bottom of a 9 x 13
baking dish. Mix together the cream cheese, sugar, and cool whip until smooth.
Fold in the strawberries and blueberries leaving a few for garnishing. Pour over the graham cracker layer and chill
for 4-6 hours until firm. Serves sixteen.