'Cherry Cheese Pie'
To make “Cherry Cheese Pie,” you’ll need:
• 1 (8-ounce) package cream cheese, softened
• 1/3 cup sugar
• ½ cup sour cream
• 1 teaspoon vanilla
• 4 ounces whipped topping, thawed
• 1 (9-inch) graham cracker crust
• 1 can cherry pie filling
Beat the cream cheese until smooth. Gradually beat in the sugar. Blend in the sour cream and vanilla. Fold in the whipped topping. Whip. Spoon into the crust. Chill for 3 to 4 hours. Top with the cherry pie filling before serving.
The holidays usually sneak up on me, so I decided to get a jump on Valentine’s Day that will be here before we know it.
When I think of Valentine’s Day, I think of cherries, and this week I have two recipes using them.
The first recipe is a favorite that I’d actually forgotten about until I found it in my file.
It’s easy to make and delicious.
To make “Cherry Cheese Pie,” you’ll need: 1 (8-ounce) package of softened cream cheese, 1/3 cup sugar, 1/2 cup sour cream, 1 teaspoon vanilla, 4 ounces whipped topping (thawed), 1(9-inch) graham cracker crust and 1 can cherry pie filling.
Beat the cream cheese until smooth. Then, gradually beat in the sugar.
Blend in the sour cream and vanilla. Fold in the whipped topping. Spoon into the crust. Chill 3 to 4 hours. Before serving, top with the pie filling.
This next recipe may take a little experimentation.
It reminds me a little of the cobbler recipe featured in this column last year because you have a choice of ingredients.
This first variation of the recipe is known as “Cherry Cake.”
It calls for these ingredients: a yellow or lemon supreme cake mix, 1 package (8 ounces) of cream cheese, 2 cups milk, 1 small package of instant vanilla pudding mix, 1 (21-ounce) can of cherry pie filling and whipped topping.
First, bake the cake in a 9-by-13-inch dish following the directions on the cake box.
Let the cake cool completely while you prepare the frosting. Soften and beat the cream cheese until fluffy. Then, mix in the milk and box of instant vanilla pudding.
Beat well until blended.
Pour this frosting over the cooled cake. Spread cherry pie filling over the top. Cover with whipped topping and chill in the refrigerator.
You can add the whipped topping before serving, if you like.
Now, as for the experimentation, you can use fruit instead of cherry pie filling. So, instead of a “Cherry Cake,” you can have a “Peach Cake” or “Pineapple Cake” or “Mandarin Orange Cake”, etc.
If you use fruit, drain it completely before adding it to the frosting.
Have fun with the recipe, and let me know what you tried.
Don’t forget about my request for gluten-free recipes.
Also, what are your favorite Valentine’s Day recipes? Call me at 8243-8809 or write to me at PO Box 415, Craig, CO 81626.
Copyright Diane Prather, 2011
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