Ingredients:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/2 cup butter; melted
• 2 1.3-ounce envelopes whipped topping mix
• 2 8-ounce packages cream cheese; softened and cubed
• 2 fluid ounces cherry brandy

Instructions:

1. In a medium bowl, mix together the first three ingredients for the crust. Press into the bottom of a 9 inch springform pan.
2. In a separate large bowl, mix the whipped topping powder as directed on package and beat until thick.
3. Beat cream cheese into whipped topping one cube at a time, until it is smooth.
4. Add cherry brandy and beat another 5 minutes at high speed.
5. Pour filling into the graham cracker crust.
6. Refrigerate 2 to 4 hours until set.

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