8 ounces cream cheese, softened
1-1/2 cups heavy cream
1-1/2 cups powdered sugar
A simple-to-prepare dessert modified from one sent to me by Shelley
Sparks. Perfect for President's Day. Also works well with other
Cherry Cream Pies
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.