Cherry Delights

Mix 1 c. margarine and 1/2 c. sugar. Stir in 1/2 c. Karo light syrup. 2 egg yolks and 2-1/2 c. flour. Chill. Roll into 1-inch balls. Dip into slightly beaten egg whites, then 2 c. finely-chopped nuts. Place on a greased baking sheet. Press candied cherries into centers. Bake at 325° for 20 minutes. Makes  4 dozen cookies.

Cherry Cheese Cake

CRUST:  1/2  sq. margarine
                18 graham crackers
Make a graham cracker crust in a 9 x 13 pan.
In small bowl whip 2 envelopes Dream Whip.
In large bowl beat 2 c. powdered sugar into 2 large packages softened cream cheese. Combine two mixtures and spread over crust. Spread 1 can pie filling over top.  Refrigerate.

Cherry Cheese Cake

Crust:
2 cups vanilla wafer crumbs
1/2 cup melted butter
1/2 cup sugar

Mix well. Press on bottom and sides of a 13x8x2 pan.

Filling:
2 8-oz packages of cream cheese
2 large eggs
1 cup sugar
1 tsp vanilla

Beat until smooth. Pour into crumb crust and bake at 350 for 15 minutes. Do not overbake! Let cool.

Topping:
1 large cane cherry pie filling
1/2 tsp almond extract

Mix and pour over cooled cake. Refrigerate