When your co-worker asks you to make him something for a 4th of July Cookout he is having over at his house, you come up with something easy and festive.  I especially do it for the "kid" in the office.  For some reason, this particular "kid" is called my other son.    I am fine with that since he does share the same type of name.  Patrick, Patricia, often called Pat or Patty some of the time.
Let's face it people - it is hot here in the South.   Hot, muggy, sticky and so so humid.  Who wants to spend their whole 4th of July morning heating up the kitchen by baking or standing over a hot stove all day.

I love SaraLee Cheesecakes.  However, they can be a little plain and not as festive as you might want,  It is fun to dress up ordinary desserts and have various flavors.  This is so much better and more cost effective than to go the bakery route.

Here's the scoop on this beautiful cheesecake:

Ingredients:
1 SaraLee Cheese Cake (Frozen)
1 can Comstock Premim Blueberry Pie Filling 
1 can Comstock Premium Cherry Pie Filling
Torani White Chocolate Sauce (this stuff is magnificent)
Redi Whip Cream

To Make:

NOTE:  I chilled both the Comstock Blueberry and Cherry Pie Filling overnight prior to making this dish

Remove SaraLee Frozen Cheesecake from Box and Cardboard
Place on a cake plate
Pour 1/4 cup of the Torani White Chocolate Sauce all over cheesecake
Scoop 2-3 Teaspoons of the Cherries and Blueberries on the cheesecake as desired (I added more cherries than blueberries for my dish)
Then just decorate with whip cream
Cover and place back in referigerator until ready to serve

You can save the rest of the cherry and blueberry pie filling for another cheesecake or cake, etc.   One can would definitely make 2-3 of the cheesecakes

This takes a plain cheesecake and makes a festive dish.   Delicious and beautiful for a festive holiday.

​xoxo Pat

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