Valentine's Pie

36 Reviews

Prep: 20 min
Ready In: 1 hr 20 min

“This is my mother's recipe that she always made for Christmas but you could also have it for Valentines Day or any day! Sometimes I use the light versions of the cream cheese and frozen whipped topping. It is just as delicious as the regular version.” - by karela

Ingredients

1 (8 ounce) package cream cheese
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 (16 ounce) can cherry pie filling

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Metric US

Original recipe yields 1 - 9 inch pie

Directions

In an electric mixer, beat the cream cheese and the powdered sugar until combined. Add vanilla and beat 2 minutes. Gently fold in whipped topping.
Transfer mixture into the pie crust. Top the filling with the cherries. Refrigerate for at least one hour before serving.

Nutrition

Amount Per Serving (8 total)

Calories
441 cal
22%

Fat
23.4 g
36%

Carbs
55 g
18%

Based on a 2,000 calorie diet

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Reviews (36)

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Niki

Feb. 12, 2007

"This recipe was delicious! I tweaked it a little bit to fit my tastes. Instead of a graham cracker crust I used an Oreo pre-made crust. Delicious! I also used light cream cheese and fat free Cool Whip..." See more. To the cool whip/cream cheese mixture, I still added the vanilla extract, but also added some sugar free vanilla pudding mix (just the powder). It makes it even better! I also layered the pie-bottom with cream cheese mixture, topped with "light" cherry pie filling, another lay er of cream cheese and finished off with a top layer of cherries! If you love cherries and do the layering technique--I would suggest 2 cans of cherry pie filling. All in all--recipe was awesome! Boyfriend and I loved it! Perfect Valentine's Day dessert!"

psiluv2cook

Feb. 16, 2007

"I've brought tons of desserts to my workplace for years, much to the delight of my co-workers, but this holiday recipe just brought the house down on February 14th! The really nice thing, though, is ..." See morethat you can make it any time of the year ... and that's why I made and brought another one the very next day - with the same positive reception from everyone who loved it the first time! An outstanding recipe that I'll never stop making - Thanks, Karela!"