How To make Cherry Cream Cheese Pie
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. Yield: 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. : Difficulty: easy. : Time: 20 minutes preparation, 3 hours chilling. : Precision: approximate measurement OK, especially with the vanilla. : William LeFebvre : Department of Computer Science, Rice University, Houston, Texas, USA : phil@Rice.edu : Copyright (C) 1986 USENET Community Trust
How To make Cherry Cream Cheese Pie's Videos
Cherry Cream Cheese Pie: Oh My!
One of most popular pie recipes on Southern Plate, this Cherry Cream Cheese Pie does not disappoint. One of the best tasted and most visited pies on southernplate.com. Check out the step by step instructions at
Cherry Cheese Pie
Cherry Cheese Pie
9 inch graham cracker crust
8 oz. cream cheese, at room temperature
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
21 oz. can cherry pie filling, chilled
In a large mixer bowl, beat cream cheese until fluffy. Beat in the sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
Pour into crust. Chill at least 3 hours or until set. Top with pie filling before serving.
Keep refrigerated.
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Mix Condensed Milk and Cream Cheese Then Be Amazed!
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“How do you make no-bake cheesecake from scratch?” The answer is so simple and straightforward, you’ll love it!
For my easy no-bake cheesecake, you’ll use a store-bought graham cracker crust. Beat all the ingredients (except the pie crust ;-) and the pie filling) until they are thoroughly blended. You’ll need a hand mixer to get a nice smooth filling. Pour the mixture in your store-bought crust, smooth it out, and chill. That’s all there is to it.
Cherry Cream Cheese Pie
Recipe:
Cherry Cream Cheese Pie is an easy, almost no-bake pie to make for dessert. It has a graham cracker crust, a simple cheesecake filling and canned cherry topping.
Cherry Cream Cheese Pie
At my son's request this Christmas Day, I have made my Cherry Cream Cheese pie and I'd like to share the recipe with you. Oh wow oh wow, this turned out better than I remember!!
Cherry Cheese Pie
Cherry Cheese Pie
Ingredients
1 (8 oz.) package reduced fat cream cheese
1 (14 oz.) can Eagle Brand® Fat Free Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (6 oz.) prepared reduced-fat graham cracker pie crust
1 (21 oz.) can cherry pie filling, chilled
Instructions
BEAT cream cheese in large bowl, until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
POUR into crust; chill 4 hours or until set. Top with desired amount of pie filling before serving.