- 4 ounces cream cheese, softened
- 1-1/2 cups cherry pie filling
- 2 cups whipped topping
- 1 graham cracker crust (9 inches)
- In a bowl, beat cream cheese until smooth. Fold in the pie filling and whipped topping until blended. Spoon into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 15 minutes before serving. Yield: 8 servings.
Originally published as Frozen Cherry Cream Pie in Quick Cooking May/June 2001, p9
This recipe pairs well with a sweet white wine.
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