From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 1 baked, 9-inch graham cracker pie shell
  • 3/4 cup sugar
  • 1 large package (8-ounce) cream cheese, softened
  • 1 teaspoon vanilla
  • 1 cup whipping cream
  • 1 can (1 lb., 5 oz.) cherry pie filling

Combine sugar, cream cheese and vanilla; beat well.  Whip cream and fold in gently.  Pour into prepared shell.  Cover with cherry pie filling and refrigerate for several hours before serving.

SERVES: 6 - 8

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