This easy-to-prepare recipe makes two cherry
cream pies, enough for two occasions or one large party.
Holiday
Cherry Pie
- 1 (16-ounce) package (about
1-3/4 cups) frozen sweet cherries
- 1 (8-ounce) package cream
cheese, softened
- 1 (14-ounce) can sweetened
condensed milk (not evaporated milk)
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract
- 1 (8-ounce) container
frozen whipped topping, thawed
- 2 (8-inch) chocolate crumb
pie crusts
- Chop cherries while frozen.
Keep frozen until ready to use.
- In a large mixing bowl,
beat cream cheese with an electric mixer until smooth. Gradually
add sweetened condensed milk; mix well. Add chopped cherries,
lemon juice and almond extract; stir just until combined. Fold
in whipped topping.
- Pour cherry mixture evenly
into pie crusts. Freeze 8 hours or overnight. Cut into serving-size
pieces. Garnish as desired. Serve immediately; pie slices thaw
quickly. Store leftovers, covered, in freezer.
Makes 2 (8-inch) pies;
12 servings.
Recipe and photograph provided
courtesy of National Cherry Growers
& Industries Foundation, through ECES, Inc., Electronic Color
Editorial Services.
