Cherry Cheese Pie I

Cherry Cheese Pie I

92 Reviews 12 Pics
  • Prep

    15 m
  • Ready In

    2 h 15 m
SNOWPOET
Recipe by  SNOWPOET

“Cream cheese and whipped topping folded together make this no-bake pie light and fluffy. This is a quick and easy dessert. For endless variations, use any flavor of pie filling as a topping! This recipe can be doubled for a 9x13 inch pan.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

Directions

  1. In a medium mixing bowl, beat together softened cream cheese and sugar until light and fluffy. Fold in whipped topping and blend until mixture is smooth. Spread into graham cracker crust and spoon pie filling over top. Cover with plastic wrap and chill 2 hours before serving.

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Reviews (92)

Rate This Recipe
TXCUTIE920
57

TXCUTIE920

Wonderful! I used fat free cream cheese, Splenda, fat free Cool hip and sugar free cherry pie filling. By my calculations I cut the calories per slice in half (400 to 202 per). It came out beautifully and tasted wonderful!

SilverNBlack
40

SilverNBlack

This is so tasty, and it's a very versatile recipe...but I did make some minor changes. I used powdered sugar- it incorporates into the filling better. I also added 1 tsp of vanilla, 1/2 tsp of lemon extract and 1/2 tsp of orange extract to give the filling more flavor.

VICTORY8
32

VICTORY8

I have been looking for a recipe like this. I used to make the one with condensed milk and lemon juice. This one sets up nicely, tastes better, and is ready in a few minutes. I will be bringing it to potlucks from now on and serving it at family dinners. The best easy dessert I have made in a long time. My family loves it!

More Reviews

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 421 cal
  • 21%
  • Fat
  • 21.1 g
  • 32%
  • Carbs
  • 55.5 g
  • 18%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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Rhubarb Cherry Pie

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Cherry Cheesecake Pie