8 ounces cream cheese, softened

1-1/2 cups heavy cream

1-1/2 cups powdered sugar

 

2 graham cracker crusts, baked and cooled

 

2 cans cherry pie filling

Beat cream cheese with two tablespoons of cream till very light and fluffy. Set aside.

Whip remaining cream until it thickens slightly.  Add the powdered sugar, a tablespoon at a time, and continue whipping until soft peaks form and all the sugar is incorporated.

Fold the cream cheese gently into the whipped cream until well-combined.

Spoon into graham cracker crusts.

Top with pie filling.

Chill 3 to 4 hours before serving.

Makes 2 pies.

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