recipes@decwrl.UUCP (02/13/87)
CHERRYCHEESE-1(D) USENET Cookbook CHERRYCHEESE-1(D)
CHERRY CREAM CHEESE PIE
CHERRYCHEESE-1 - 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.
INGREDIENTS (Makes one pie)
1 graham cracker pie shell
8 oz cream cheese
1/2 cup sour cream
cup granulated sugar
1/2 tsp vanilla (or to taste)
4 oz whipped cream
14 oz cherry pie filling (1 can)
PROCEDURE
(1) Cream together the cheese and sour cream.
(2) Fold in sugar gradually.
(3) Add vanilla and mix well.
(4) Fold in whipped cream.
(5) Pour into pie shell and chill for at least 3
hours.
(6) Pour excess syrup from the can of cherry pie fil-
ling. 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.
(7) Pour pie filling on top. Serve cold.
NOTES
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.
RATING
Difficulty: easy. Time: 20 minutes preparation, 3 hours
chilling. Precision: approximate measurement OK, especially
with the vanilla.
CONTRIBUTOR
William LeFebvre
Department of Computer Science, Rice University, Houston, Texas, USA
phil@Rice.edu