Reviewed: May 12, 2012

Love this recipe for spring and summer get-togethers! Crowd-pleaser! I make a cherry one and blueberry one for patriotic holidays.

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Reviewer:

Janna

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Reviewed: Aug. 21, 2011

Women,s card group loved it, but said it was very rich.

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Reviewer:

Plain ole Bob

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Cooking Level: Intermediate

Home Town: Ute Park, New Mexico, USA

Living In: Huntington Beach, California, USA

Reviewed: Jul. 18, 2011

great recipe, I have made this twice, the first time, I froze and the cherries were to hard, like another reviewer said. The second time I froze for 4 hours and then let it dethaw in frig, perfect consitancy and fruit was great. I also used blueberry pie filling , the second time, and a few fresh sliced strawberries, and the taste was fantastic.

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Reviewer:

rswiscon

Reviewed: Jul. 2, 2011

This was just okay for us. We actually preferred the pie not frozen. The cherries were little hard, icey chunks in a smooth cream cheese surrounding. Aesthetically, this was a beautiful pie and cut perfectly after making it in a springform pan.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jun. 20, 2011

This is a keeper! I changed a couple things and I'm glad I did. First, and put the 4 oz of cream cheese in the microwave for 30 seconds to soften. Then I beat it with a hand mixer just to get it smooth. Then I added other ingredients just as stated. I REFRIGERATED it instead of froze it. It was perfect. It was a sweet treat but not too rich. I made 2 of these. One with the exact ingredients called for, and one with no sugar added cherry pie filling and sugar free cool whip. Both were excellent. Next time I want to add in some fresh blueberries. This was easy and very yummy.

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Reviewer:

lawrenceracing

Reviewed: Jun. 19, 2011

I would like it to have been a little sweeter. But this is good for a quick dessert.

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Reviewer:

Kecia

Reviewed: Jun. 25, 2010

So easy and so yummy! I made this to have something sweet and refreshing around the house this week due to an extreme heat wave, and this fit the bill! I used half of the Cool Whip in the pie filling and spread the remaining amount over top of the pie. For entertaining, I think I'll try this as mini muffins in paper liners with homemade graham cracker crumb crusts on the bottom and an individual cherry on top of each.

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Reviewer:

cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

Reviewed: Apr. 6, 2008

This turned out amazing, creamy but still light and refreshing. The cream cheese was kind of hard to mix thoroughly into the pie filling, so next time I might just add a little of the liquid part of the filling, thin out the cream cheese a little, then fold in the rest. As it was, I had to mash the cherries to a pulp to get the cream cheese to combine. Also, next time I may make a graham cracker crust myself with margarin rather than butter, so it's not quite so hard when it is frozen.

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