Aunt Peggy’s No Bake Cheesecake
By Allison Price
My aunt, Peggy Thomas, (sister of Jeanne O’Connor and aunt of Mollie Fuller both of Walsenburg) was a fantastic cook. She married a German/American who was in the Coast Guard during WWII. She lived with her in-laws during his tour of duty on a huge chicken farm. Peggy was taught how to cook wonderful German meals. And big meals they were! You never went to her house when she didn’t make a large meal at dinner with several vegetables, meat, potatoes, and on and on. There was ALWAYS a dessert, cake or pie or something after the delicious meal.
I loved her goulash, as everyone in the family did. Even though she gave her recipe to all of us, no matter how hard we tried, it never tasted as good as hers. Her homemade bread was light, delicious and the envy of the family also. But, the one thing all of us in the family remember and loved, was her cheesecake. It was her favorite, and ours. It was a no bake cheesecake and she finally gave me the recipe about 15 years ago. It is a rule that when we go to church for a potluck dinner, the cheesecake had to go too. Birthdays are another special time for this delicious dessert. We have made it our own by trying new and different toppings, and making tartlets.
Because my Aunt Peggy is gone now (April, 2003), I refuse to give this recipe to anyone in our family, ( I live in Washington State). I am, however, willing to share it with you and know you’ll enjoy it. I am hoping it doesn’t make its way back up here. Mums the word!!
No Bake Cheesecake
8 oz cream cheese
1/2 c. sour cream
3/4 c. powdered sugar
8 oz cool whip
1 can cherry pie filling (or any kind)
graham cracker pie crust
or 12 tartlets
Mix cream cheese and sour cream until well mixed. Add powdered sugar and mix well. Add cool whip and again mix. Pour into graham cracker crust and top with pie filling. Refrigerate. Eat when you are ready.