| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Philadelphia |
Dessert |
8 |
Servings |
INGREDIENTS
| 1 |
|
Graham cracker pie shell |
| 250 |
g |
Cream cheese |
| 125 |
ml |
Sour cream |
| 60 |
g |
Granulated sugar |
| 2 1/2 |
ml |
Vanilla (or to taste) |
| 120 |
g |
Whipped cream |
| 400 |
g |
Cherry pie filling (1 can) |
INSTRUCTIONS
From: kmeade@ids2.idsonline.com (The Meades)
Date: Tue, 2 Jul 1996 22:09:31 -0400
Recipe By: William LeFebvre Department of Computer Science, Rice Univer
1. Cream together the cheese and sour cream.
2. Fold in sugar gradually.
3. Add vanilla and mix well.
4. Fold in whipped cream.
5. Pour into pie shell and chill for at least 3 hours.
6. Pour excess syrup from the can of cherry pie filling. Leave some, but
you certainly don't need all of it. The sauce should cover the cream cheese
mix, but the cherries shouldn't be drowning in it.
7. Pour pie filling on top. Serve cold.
Author's Notes:
My wife makes this for me periodically, and it is always delicious. No
baking is required, and it is very easy to make.
If you don't have the time to sit around for 3 hours waiting for the pie to
chill, make the cream cheese filling the night before and let the pie chill
overnight. We prefer to use non-dairy whipped cream substitute. We usually
use the same brand name ingredients for best results: Philadelphia cream
cheese, Breakstone's sour cream, Cool-whip, and Comstock cherry pie
filling.
MC-Recipe Digest V1 #137
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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