Description:

From the Kraft Philadelphia Cream Cheese Cookbook

Source:

Carol Kelley

Serves/Makes:6 or more

Ingredients

• 1 (8 1/4 ounce) can crushed pineapple, undrained
• 1 (8 ounce) package Philadelphia Brand Cream Cheese, softened
• 1/2 tsp (2 ml) vanilla
• 1 (21 ounce) can cherry pie filling
• 1/4 cup (60 ml) powdered sugar
• 1 cup (225 ml) whipping cream
• 1 9 inch graham cracker crumb crust

Preparation

• Drain pineapple well, reserving two tbsp liquid.
• Combine reserved liquid, cream cheese and vanilla, mixing until well blended.
• Stir in 1/4 cup (60 ml) pineapple and 1/2 cup (125 ml) pie filling.
• Gradually add sugar to cream, beating until soft peaks form.
• Fold into cream cheese mixture; pour into crust.
• Top with remaining pineapple and pie filling.
• Chill until firm.

Comments