Cherry Cream Cheese Pie

1 Pie shell

-(graham cracker) 8 oz Cream cheese

1/2 c Sour cream

1/3 c Granulated sugar

1/2 t Vanilla (or to taste)

4 oz Whipped cream

14 oz Cherry pie filling

-(1 can) Cream together the cheese and sour cream. Fold in sugar gradually. Add vanilla and mix well. Fold in whipped cream. Pour into pie shell and chill for at least 3 hours. Pour excess syrup from the can of cherry pie filling. Leave some, but you certainly don`t need all of it. The sauce should cover the cream cheese mix, but the cherries shouldn`t be drowning in it. Pour pie filling on top. Serve cold. NOTES: * A simple cherry cream cheese pie -- My wife makes this for me periodically, and it is always delicious. No baking is required, and it is very easy to make. Yield: Makes one pie. * If you don`t have the time to sit around for 3 hours waiting for the pie to chill, make the cream cheese filling the night before and let the pie chill overnight. * We prefer to use non-dairy whipped cream substitute. We usually use the same brand name ingredients for best results: Philadelphia cream cheese, Breakstone`s sour cream, Cool-whip and Comstock cherry pie filling. : Difficulty: easy. : Time: 20 minutes preparation, 3 hours chilling. : Precision: approximate measurement OK, especially with the vanilla. : William LeFebvre : Department of Computer Science, Rice University, Houston, Texas, USA : [email protected] : Copyright (C) 1986 USENET Community Trust