| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Philadelphia |
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(8 1/4 oz.) crushed pineapple |
| 1 |
pk |
(8 oz.) Philadelphia Brand cream cheese; softened |
| 1/2 |
ts |
Vanilla |
| 1 |
cn |
(21 oz.) cherry pie filling |
| 1 |
c |
Heavy cream |
| 1/4 |
c |
Confectioner's sugar |
| 1 |
|
Graham; (6 oz.) cracker Ready Crust |
INSTRUCTIONS
Notes: By AnnMarie Stauffer, Nesquehoning. The Times News, PA
Drain pineapple well, reserve 2 T. syrup. Combine cream cheese, vanilla and
reserved syrup mixing well until blended. Stir 1/4 cup pineapple and 1/2
cup pie filling. Gradually add sugar to cream, beating until soft peaks
form. Fold into cream cheese mixture. Pour into crust. Top with remaining
pineapple (form a ring) and pie filling (in center). Chill till firm.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
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