Shelly's Recipe

CHERRY CREAM PIE

Category: Pies - Cream and Custard

CRUST:
1 cup all-purpose flour
1 cup finely chopped walnuts
1/2 cup butter, softened
1/4 cup packed brown sugar

FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/4 teaspoon almond extract
1/2 cup heavy whipping cream, whipped
1 can (21 ounces) cherry pie filling

In a small bowl, combine the flour, walnuts, butter and brown sugar. Transfer to a 13-in. x 9-in. baking pan. Bake at 375 for 15 minutes, stirring once. Set aside 1 cup of crumbs. While warm, press the remaining crumbs into a greased 9-in. pie plate, firmly pressing onto the bottom and up the sides. Chill for 30 minutes.

In a small bowl, beat the cream cheese, confectioners' sugar and almond extract until smooth. Spread over bottom of crust. Gently fold whipped cream into the pie filling; spread over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving. Yield: 6-8 servings.