A simple-to-prepare dessert modified from one sent to me by Shelley Sparks.  Perfect for President's Day.  Also works well with other fruit fillings.

Cherry Cream Pies

  • 8 ounces cream cheese, softened
  • 1-1/2 cups heavy cream
  • 1-1/2 cups powdered sugar

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  • 2 graham cracker crusts, baked and cooled

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  • 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.