Cherry Cream Pie


1 package (8 ounces) cream cheese, at room temperature
1/2 cup confectioners' sugar, sifted
1/2 teaspoon almond extract
1/2 pint whipping cream
1 baked 8-inch or 9-inch graham cracker pie shell
1 can (16 ounces) cherry pie filling


Blend the cream cheese, sugar, and almond extract until smooth. Whip the cream until stiff. Fold the whipped cream into the cream cheese mixture. Pour into the baked pie shell. Top with the pie filling. Chill for at least 1 hour before serving.


6 to 8 servings

Reader Comments

Leave a Comment

excellent recipe

excellent recipe