turkey leftovers from Thanksgiving are excellently used.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 9 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 ¼ cups graham cracker crumbs
- ¾ cup margarine, melted
- 1 (8 ounce) package cream cheese
- ½ cup white sugar
- 1 dash vanilla extract
- 1 dash almond extract
- 1 cup heavy cream
- 1 (12 ounce) can cherry pie filling
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
- Combine graham cracker crumbs and melted margarine in a small bowl; stir well and press into the prepared baking dish.
- Bake in the preheated oven for 5 minutes. Place in the refrigerator to cool.
- Meanwhile, beat cream cheese, sugar, vanilla, and almond extract in a large bowl with an electric mixer until smooth. Whip cream in a medium bowl until stiff peaks form; fold into cream cheese mixture. Spread over cooled crust.
- Dot top with cherry pie filling; smooth with a knife or spatula to cover. Chill in the refrigerator until serving.
Nutrition Facts
| Calories | 448 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 14 g |
| Sodium | 336 mg |
| Sugars | 15 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
My friends destroyed this. It was so simple and really delicious. I made my own cherry pie filling, subbed butter for margarine in the crust, and also used almond meal in place of half the graham crackers. I also used only one stuck of butter instead of one and a half sticks. It was more than enough
Easy to make and tastes good
Love this light summery dessert! I used cool whip instead of cream and a premade graham cracker crust. Super easy and a hit with the family! I will definitely make this again
Made is exactly the way the instructions suggested. So delish!
My family loved this dessert! Will make it again for sure.
This was delicious. I really enjoyed it by my 3 guys did not like all the lemon. I agree its needed to help hold it together (even with making it exactly as written, it was very soft 2 days later.) I loved the flavor. I made a homemade crust and cherry topping for it as well. I will definitely make it again!
Used cool whip rather than the heavy whipping cream. Still soooo good.
Golf
This is fabulous and so easy. I’ve made it multiple times and changed it to suit my company. I use a pre-made graham cracker crust and changed the topping to canned blueberry instead of cherry. Even better, added a little lemon zest to the filling and used Bonne Maman ( a French jelly maker sometimes found at Walmart) Lemon Curd for the topping. Yummy, yum, yum!
Delicious! I made it in a pie plate – used 1 small whipped topping instead of whipping cream. Everyone loved it.
The one change I made was adding a half tablespoon of lemon juice and 1 teaspoon of lemon zest and it turned into the best cherry lemon dessert I have ever had. It added just enough lemon to not be overpowering and ruin the desert and not enough that you don’t taste it. I recommend you try it.
I use 2 pre made crust n double recipe using 21oz can of cherry pie filling. I used 8oz cool whip instead of heavy cream. I think I could of used less sugar. Very sweet but yummy. Made for Christmas party. 12-23-17
Very easy to make and so yummy. I did double the crust and used cinnamon graham crackers and crushed them. Gave it a little something extr!
Will make again. Great for non cooks like me and definitely quick and easy to make for a potluck
I have had variations of this recipe over the years. It is very easy to prepare and is light and delicious. I made mine this time with a premade chocolate crust. How can you go wrong with whipped cream and cream cheese. Yummy!
I have had variations of this recipe over the years. It is very easy to prepare and is light and delicious. I made mine this time with a premade chocolate crust. How can you go wrong with whipped cream and cream cheese. Yummy!
Delish! Only need 1/4 cup of melted butter for the crust for sure!!
Delish!!!
This dessert is delicious! I will definitely make it again. I accidentally added a bit too much almond extract, and was worried that our guests wouldn’t like it, but they all raved over it.
I felt so-o-o naughty when I ate most of this.
After reading the reviews, I used only 1/3 C of margarine for the crust. That was plenty 🙂 Also, I used fat free cream cheese, and low fat whipped topping instead of the heavy cream. It was delicious!!