Low Fat Cherry Cream Cheese Pie 2 Recipes

Steps:

• 1. In a bowl cream together 1/2 of the evaporated milk and the cream cheese and the almond extract.
• 2. In another bowl or a blender (I prefer a blender on puree) mix together the cherries and the rest of the evaporated milk, until light and airy. Add the cherry mixture to the cream cheese mixture (mixing a low speed increasing speed until well mixed.)
• 3. Slowly add the 2 boxes of vanilla pudding using the 2% milk to keep a consistency that will be light and fluffy. (Usually mix another 2 minutes.)
• 4. Add to pie shells, refrigerate at least 4 hours, and then serve with favorite topping.

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:

• Cream the cream cheese until light and fluffy about 3-5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon jice and vanilla and pour into crust. PLace the pie into the fridge for at least 2 hrs or over night, until well chilled and set.
• Top the pie with pie filling just before serving.

Steps:

• Cream together cream cheese and condensed milk until smooth.
• Add lemon juice and blend well.
• Pour into graham cracker crust.
• Top with fruit pie filling.
• Chill for 2 hours before serving.

Steps:

• In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes. , Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. , Before serving, top each serving with 2 tablespoons cherry pie filling.

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. In a blender mix lemon juice, almond extract, and cherries together on puree setting until blended.
• 2. In a mixing bowl mix together cream cheese, evaporated milk, and pudding mix until well blended. Mix cherry mixture with cream cheese mixture until very well mixed (at least 2 minutes)
• 3. Add mixture to pie shells.
• 4. Refrigerate 4 hours and serve.

Steps:

• 1. In a food processor or blender. Blend the cream cheese, milk, and sour cream. Pour into bowl. Mix in pudding . mix well.
• 2. Pour into crust. Smooth cheese mixture.
• 3. Top the pie with fruit filling. Cover and refrigerate for 4 hours or more before serving.

Steps:

• Spoon half of the pie filling into crust.
• In a mixing bowl, combine milk, and pudding mixes. Mix until smooth.
• Fold in whipped topping.
• Spoon mixture over pie filling in crust.
• Refrigerate three hours or until set.
• Top with remaining pie filling.
• You can sprinkle with some shaved chocolate for a nice effect.