8 oz cream cheese, softened               

1/2 cup powdered sugar                           

21 oz can cherry pie filling           

9 inch graham cracker crumb crust

8 oz container frozen whipped topping thawed

8oz can pineapple tidbits, well-drained

 Combine cream cheese and sugar with electric mixer, mixing until well blended.  Stir in 1 cup of pie filling and 1/4 cup pineapple. Fold whipped topping into cream cheese mixture; pour into crust. Top with remaining pie filling and pineapple.

Chill until firm.  6-8 servings

 Variation: Prepare pie as directed, except do not top with remaining pie filling and pineapple. Freeze. Remove from freezer 35 minutes before serving.

Top with remaining pie filling and pineapple.

 

This is how I made my version for a crowd:

 

Graham cracker crumb crust in 9x13 pan, you can use a single or double recipe depending on how thick you want the crust. I usually double for pot lucks, more sturdy base for serving.

 Use the full 20 oz can of pineapple tidbits, nothing on top of dessert.

 I have doubled all the other ingredients  (except pineapple for the 9x13 pan)
A LOT depends on the crowd I am making it for. Very versatile recipe. 

 Graham Crust (single)

1 ¼ cups graham crumbs

1/3 cup melted butter

¼  cup sugar

 Press into pan and bake @ 350 for 7-10 minutes  or fill unbaked

Sunset Cherry Pie

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Last updated
 July 28, 2016

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