- home |
- My Recipe Box |
- My Recipe Page |
- My Cookbooks |
- Add a Recipe |
- Settings |
- Sign In |
- Sign Up
| 8 | ounces | cream cheese | softened |
| 1/2 | cup | sugar | |
| 2 | cups | whipped topping, prepared | thawed |
| 1 | each | graham cracker pie crust | 9 inch |
| 1 | can | cherry pie filling |
Beat cream cheese and sugar until creamy.
Blend in Cool Whip.
Pour into unbaked pie shell. Top with cherry filling.
Chill for at least 3 hours before serving.
| Not a member? You can still rate this recipe! |
Note: You must be a member to submit a review. Please Sign in or Sign Up.
General:Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white....
I didn't use the pastry in this recipe, but the fillings were all quite delicious. I just threw them in a skillet , as easy as that.