Post by Chris in NM on May 1, 2005 19:33:38 GMT -6
Sunrise Cherry Pie from Philadelphia Cream Cheese cookbook
1 8 ¼ oz. can crushed pineapple, undrained 1 8 oz. pkg cream cheese, softened ½ tsp. vanilla 1 21 oz. can cherry pie filling 1 c. whipping cream ¼ c. powdered sugar 1 9” graham cracker crumb crust
Drain pineapple, well, reserving 2 tbl. liquid. Combine reserved liquid, cream cheese and vanilla, mixing until well blended. Stir in ¼ c. pineapple and ½ c. pie filling. Gradually add sugar to cream, beating until soft peaks form. Fold into cream cheese mixture; pour into crust. Top with remaining pineapple and pie filling. Chill until firm. Serves 6 – 8
Note: I didn’t have any whipping cream, so I used a 12 oz. tub of whipped topping. This almost overloads the piecrust, so I put some of the filling into a smallish bowl for an extra dessert. It takes almost no time at all to put together! By the way, this was outstanding!!!! My hubby doesn't like pineapple but didn't even comment on the crushed pineapple in the cheesecake!