Cheesecake Shooters

These babies are so incredibly easy, incredibly quick, incredibly wonderful, in-... you get the point! You can make a "Cherry-Whiskey Topping" (I've added the link for the recipe from the Pioneer Woman), but since I didn't have any whiskey on hand I just made the regular (non-alcoholic!) version. Have fun!

For these little angels, you'll need:

12 (whole) Graham Crackers
2 (8 ounce) Bricks Cream Cheese
1 can Sweetened Condensed Milk
1 can Cherry Pie Filling
Slivered Almonds

 You can use either your knuckles or a rolling pin to crush the Graham crackers in a large plastic bag. If you have any rage, now would be a good time to work it out without hurting anyone!

 Spoon around 2-3 T. into your goblets. If you would like for the crumbs to be a bit moister, just add 2 T. of melted butter to them in the bag.

 Then using a large electric mixer with a whisk attachment, whip together the cream cheese and milk until fluffy like this! It should take 2-3 minutes.

 Spoon it into the goblets on top of the crumbs..

 Then spoon on the cherry pie filling (you can use any pie filling you like!).

 Top with slivered almonds and chill.

 These taste amazing!
And for the whiskey-cherry topping, here's the link: http://thepioneerwoman.com/cooking/2013/07/cherry-cheesecake-shooters/
Enjoy, Ashleigh.