Cherry Delight Pie
Category: RecipesPrep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 6
Ready in: 2-5 hrs
- 1 cup heavy whipping cream
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 graham cracker crust pie shell
- 1 can (21 ounce size) cherry pie filling
In a bowl, beat the whipping cream with an electric mixer until stiff peaks form. Set aside. Combine the cream cheese and sugar in another mixing bowl. Beat on medium speed with an electric mixer until light and fluffy. Add the whipped cream and beat on medium speed until blended. Pour the cream mixture into the graham cracker crust and smooth the top with a spatula or knife. Spread the cherry pie filling evenly over the cream layer (you may not need to use all the pie filling). Place the pie in the refrigerator and chill for 3 hours before serving. Store leftovers, covered, in the refrigerator for up to 2 days.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by sgre52160
1 cup flour 1 1/4 cups sugar 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt 1 tbsp butter, melted 1 egg, beaten 2 cups fresh or frozen pitted tart or pie cherries, lightly drained
by sgre52160
1 cup flour 1 1/4 cups sugar 1 tsp baking soda and ground cinnamon 1/2 tsp salt 1 tbsp butter, melted 1 egg, beaten 2 cups fresh or frozen pitted tart or pie cherries, lightly drained, reserve 1
by sgre52160
Crust 1 3/4 cup crushed graham cracker crumbs 1/2 cup melted butter 2 tbsp sugar Filling 1 (8 oz) pkg cream cheese, softened 1 cup confectioners sugar 2 pkg dessert topping mix 1 cup milk
by sgre52160
1 cup walnuts 1 1/4 cups flour 1/2 cup brown sugar 1/2 cup butter 1/2 cup flaked coconut 1/3 cup sugar 1 (8 oz) pkg cream cheese 1 egg 1 tsp. vanilla 1 can cherry pie filling Ch
by sgre52160
1 large prepared angel food cake 1 (21 oz) can cherry pie filling 3/4 oz pkg instant vanilla pudding 1 1/2 cup cold milk 1 (8 oz) container sour cream Tear cake into 1/2 inch pieces to measure
view more member recipes