Sunday, January 27, 2008

Easy Cherry Pie

So we got this idea out of the February Friend under Kitchen Krafts. A couple of months ago they had a experience what your pioneer forefathers did traveling from England and try hard biscuits and lime water. We did not try that one. This idea though sounded good and number one had a great time helping me prepare it.

Easy Cherry Pie

1 graham-cracker piecrust (10 inches/25 cm)
1 pint (.5 L) vanilla ice cream or frozen yogurt
4 ounces (113 g) cream cheese, softened
1 cup powdered sugar
1 package whipped topping (8 ounces/227 g), thawed
1 can (21 ounces/595 g) cherry pie filling

  • 1. Fill the piecrust with ice cream or yogurt. Cover and freeze for 30 minutes.

  • 2.In a mixing bowl, mix cream cheese and powdered sugar until smooth. Stir in whipped topping.

  • 3.Spread the cream cheese mixture over the ice cream. Cover and freeze for 4 hours.

  • 4.Before serving, spoon pie filling onto the pie. Cut into 8 slices and enjoy.

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