Cherry O Cream Pie Recipes

Steps:

• 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.

Steps:

• In a medium sized bowl, beat cream cheese until light & fluffy. Gradually add sweetened milk & stir until well blended. Stir in lemon juice & vanilla.
• Turn into crust.
• Refrigerate 2-3 hours. Garnish with chilled cherry pie filling before serving.

Steps:

• Mix cream cheese, milk, lemon juice, and vanilla together.
• Pour into pie crust.
• Refrigerate until set, 1-2 hours, on a lower shelf in your fridge.
• Top with cherries just before serving.

Steps:

• 1. Beat cream cheese until fluffy. Add Eagle Brand milk gradually until blended. Stir in lemon juice
• 2. VANILLA WAFER CRUST Mix together 1/2 cup fine vanilla wafer crumbs (36 wafers) and 6 tablespoons butter, melted. Press firmly into a 9-inch pie plate.
• 3. Put into crust and refrigerate 2 or 3 hours.

Steps:

• 1. In medium bowl, combine pie filling, sugar and almond extract. Refrigerate.
• 2. In a heavy medium saucepan, combine sugar, egg yolks, corn starch, and milk; beat until well blended.
• 3. Cook mixture over medium-high heat, stirring constantly for about 15 minutes or until thickened.
• 4. Remove from heat. Stir in butter and vanilla.
• 5. Pour into prepared pie shell. Refrigerate until firm.
• 6. Spoon pie filling onto vanilla filling. Top with Cool Whip, if desired. Store pie in refrigerator. Note: Let the pie set overnight. If you need to serve it sooner, after the vanilla cream filling is set, slice the pie. Then top it with the cherries and Cool Whip.

Steps:

• Let cream cheese soften at room temperature until softened. Beat until fluffy. Gradually add milk while stirring constantly until thoroughly mixed. Add lemon juice and vanilla, mixing well.
• Pour into pie shell and refrigerate.
• Garnish with cherry pie filling while serving.

Steps:

• 1. Softened cream cheese to room temperature.
• 2. Whip cream cheese until fluffy. Gradually add sweetened condensed milk, until well blended. Add lemon juice & vanilla, blend well.
• 3. Pour into graham cracker crust. Chill for 2 hours or until set up.
• 4. Top with cherry pie filling: (It didn't take the whole can, had a little left over.)

Steps:

• Beat cream cheese, sour cream, and milk together in a bowl. Stir pudding mix into the cream cheese mixture. Fold about half the cherry pie filling into the cream cheese mixture; spread into the prepared pie crust and top with remaining pie filling.
• Refrigerate until set and chilled completely, about 2 hours.

Steps:

• Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
• Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.

Steps:

• 1. Beat cream cheese until fluffy.
• 2. Gradually add Eagle Brand milk until well blended.
• 3. Add lemon juice and vanilla.
• 4. Pour into graham cracker crumb crust.
• 5. Chill 2 or 3 hours; then put cherry pie filling on top, spreading evenly.
• 6. I have used blueberry pie filling, and that's good; I imagine even strawberry pie filling would be delicious.

Steps:

• In a small bowl, combine the flour, sugar and salt. Add butter; stir until combined. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 10-12 minutes or until lightly browned. Pour pie filling into crust., In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Carefully spread around outside edges of pie, leaving a 3-in. circle of cherries exposed in the center. , Bake for 30-35 minutes or until edges begin to brown. Cool on a wire rack. Refrigerate for several hours before serving.

Steps:

• 1. CRUST: Combine all ingredients and press into 9 in. pie plate. Chill before filling.
• 2. FILLING: In a medium bowl, whip softened cream cheese till fluffy. Add sweetened condensed milk and mix well. Add lemon juice and vanilla and mix well.
• 3. Pour into cooled pie shell and refrigerate for 2 hours before topping with the cherry pie filling.
• 4. You may substitute almost any flavor of pie filling: blueberry, apple, peach, strawberry--whatever you like. If using apple, a pinch of cinnamon in the filling is a good touch.
• 5. In our large family, this recipe MUST be doubled, or even tripled, and put into a 9x13" pan.