Sweet Cherry Cream Pie
This easy-to-prepare recipe makes two pies, enough for two occasions or one large party.
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.