The Best NO-BAKE Cheesecake

This is delicious!!! Thanks to Debbie Clark for this one.

Prep Time: 30 mins
Ready In: 30 mins

Ingredients

* 1 1/2 cups graham cracker crumbs
* 1/3 cup packed brown sugar
* 1/2 teaspoon ground cinnamon
* 1/3 cup butter, melted
* 2 (8 ounce) packages cream cheese
* 2 teaspoons lemon juice
* 1 pint heavy whipping cream
* 1/3 cup white sugar
* 1 (21 ounce) can cherry pie filling


Directions

1. In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.
2. In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan. Any topping of fresh or canned fruit goes great with this.

Tuna Macaroni Salad

Here is a very common, quite simple recipe. What made me think of adding this? Well my co-worker is sitting beside me having a large dish of it right now.

For this salad you will need the following;

Ingredients:
* 1/2 cup mayonnaise
* 1/2 teaspoon dried thyme or tarragon, crumbled
* 3 cups macaroni, cooked, chilled (2 hours)
* 2 ribs celery, sliced
* 1 can (7 ounces) white tuna in water, drained and broken up
* 1 1/2 cups frozen peas and carrots, cooked, or 1 can, drained (approximately 15 ounces)

Preparation:
In a large bowl, combine mayonnaise and tarragon. Add pasta, celery, and tuna. Gently stir in peas and carrots. Cover serving plates with lettuce, if desired. Top with salad. Garnish if desired.

*The best way to eat this dish is after 2 hours in refrigerator*