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Cherry Cream Cheese Pie by www.country-cooking.com
1 Pie shell
-(graham cracker)
8 oz Cream cheese
1/2 c Sour cream
1/3 c Granulated sugar
1/2 t Vanilla (or to taste)
4 oz Whipped cream
14 oz Cherry pie filling
-(1 can)
Cream together the cheese and sour cream. Fold in sugar gradually. Add
vanilla and mix well. Fold in whipped cream. Pour into pie shell and
chill for at least 3 hours.
Pour excess syrup from the can of cherry pie filling. Leave some, but you
certainly don't need all of it. The sauce should cover the cream cheese
mix, but the cherries shouldn't be drowning in it. Pour pie filling on top.
Serve cold.
NOTES:
* A simple cherry cream cheese pie -- My wife makes this for me
periodically, and it is always delicious. No baking is required, and it is
very easy to make. Makes one pie.
* If you don't have the time to sit around for 3 hours waiting for the pie
to chill, make the cream cheese filling the night before and let the pie
chill overnight.
* We prefer to use non-dairy whipped cream substitute. We usually use the
same brand name ingredients for best results: Philadelphia cream cheese,
Breakstone's sour cream, Cool-whip and Comstock cherry pie filling.
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