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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