** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Fold in sugar gradually. Add vanilla and mix well.
3. Fold in whipped cream. Pour into pie shell and chill for at least 3 hours.
4. Pour excess syrup from the can of cherry pie filling.
5. Leave some, but you certainly don't need all of it.
6. The sauce should cover the cream cheese mix, but the cherries shouldn't be drowning in it.
7. 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.
8. No baking is required, and it is very easy to make.
9. 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.
10. * We prefer to use non-dairy whipped cream substitute.
11. We usually use the same brand name ingredients for best results: Philadelphia cream cheese, sour cream, Cool-whip and cherry pie filling.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Cheese, Cherry, Natural Sweeteners allergies.
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