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My cousin made this treat for my DH and I a couple of weeks ago and it is by far the best dessert I've had in a long long time. Yummy!
Cream Cheese Cherry Pie
Pie FIlling:
1 c. sugar
16 oz. cream cheese, softened
1 egg
1 tsp. vanilla flavoring
2 cans cherry pie filling (or blueberry)
2 roll out pie crusts (Pillsbury)
Icing:
1 c. powdered sugar
2 Tbsp. milk
1/4 tsp. vanilla flavoring
Place one pie crust on bottom of a 9 x 13 baking dish. Set aside. Mix cream cheese, sugar, egg and vanilla. Spread over pie crust. Spread cherry pie filling over top of cream cheese mixture. Cut second pie crust into strips and "lattice" across top of pie. Bake at 350 deg. for 30 - 40 min. or until brown.
Mix icing incredients and drizzle over top of pie while hot. Allow pie to cool until it firms up. Serve while warm. Refrigerate leftovers.
P.S. I had it cold straight from the refrigerator and it was awesome.
Cream Cheese Cherry Pie
Pie FIlling:
1 c. sugar
16 oz. cream cheese, softened
1 egg
1 tsp. vanilla flavoring
2 cans cherry pie filling (or blueberry)
2 roll out pie crusts (Pillsbury)
Icing:
1 c. powdered sugar
2 Tbsp. milk
1/4 tsp. vanilla flavoring
Place one pie crust on bottom of a 9 x 13 baking dish. Set aside. Mix cream cheese, sugar, egg and vanilla. Spread over pie crust. Spread cherry pie filling over top of cream cheese mixture. Cut second pie crust into strips and "lattice" across top of pie. Bake at 350 deg. for 30 - 40 min. or until brown.
Mix icing incredients and drizzle over top of pie while hot. Allow pie to cool until it firms up. Serve while warm. Refrigerate leftovers.
P.S. I had it cold straight from the refrigerator and it was awesome.
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