Updated Thursday, May 23rd, 2002
Yield: 6 to 8 servings
This cherry cream pie is easy to make and wonderfully versatile. Try it with any type of fruit pie filling or with fresh or frozen fruit -- strawberries or raspberries, for instance -- over the cream cheese base.
Blend the cream cheese, sugar, and almond extract until smooth. Whip the cream until stiff. Fold the whipped cream into the cream cheese mixture. Pour into the baked pie shell. Top with the pie filling. Chill for at least 1 hour before serving.
In this issue: Summer Off the Beaten Path
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