CREAM CHEESE PIE

I haven't made this pie in years, but I have such fond memories of it as a child.  It was my first taste of a dessert with cream cheese in it, and the love of that flavor has put more than a few pounds on me over the years.  If you are looking for a quick, simple dessert, this would be a good one.  (Remember, no nasty frozen graham cracker crusts -- the recipe below takes only a few minutes and is well worth it!)

Graham cracker crust*
8 oz. pkg. cream cheese
1 c. powdered sugar
¼ c. whole milk
Cool Whip
Canned fruit filling (like cherry pie filling)

With mixer cream the cream cheese, sugar and milk until mixed well. Pour into the graham cracker crust. Spread Cool Whip on top and pile your favorite fruit filling on top of that. Refrigerate about 3 hours before serving.

*Crust:

1-1/2 c. graham cracker crumbs
¼ c. sugar
6 TB butter, melted
½ t. cinnamon (optional)

Mix all ingredients together and press into a 9” pie plate. Either chill in the refrigerator an hour before filling or bake at 350 degrees for 7 minutes and cool before filling.

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