Reviewed: Sep. 27, 2009

This was one of my dessert recipes that I made this week. Follwed recipe exactly stated and it was really good. We really enjoyed this pie, it was a nice change for us.

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TIE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 1, 2009

I loved this recipe, tasted great & EASY to assemble!

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blonde farm girl

Cooking Level: Expert

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Reviewed: Aug. 17, 2009

I absolutely love this recipe!! I did not change a thing and it turned out perfect...everyone thougth i had bought this from the store!!! Next time i make it i'm going to use peach pie filling(or maybe even apple).

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Georgia

Cooking Level: Expert

Home Town: Somerset, Kentucky, USA

Living In: Talihina, Oklahoma, USA

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Reviewed: Jul. 28, 2009

Easy and delicious, cool and refreshing! It took longer to unwrap the ingredients than it did to make the pie. I will definitely make this again. Cut the pie while still frozen, and put onto plates, but let it stand for 30 minutes before serving for the best flavor.

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Cookie Momster

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Plano, Texas, USA

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Reviewed: Jul. 19, 2009

I loved this recipe. The main reason was because it was simple. I had to use raspberries instead of cherries, but I think that makes this recipe even better you can change it up. Because there was leftover fruit filling, I added it to the top of the pie like another layer and then put the whipped topping over it to finish. Wonderful. I agree this doesn't need to be frozen. I didn't ever freeze it all the way and the texture was like a creamy cheesecake. Easy and delicious.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Jul. 17, 2009

I'm 26 weeks pregnant, saw this pie and knew I had to make it.I added a little extra cherry pie filling to the mix and still had enough to spoon over the top. The flavor is delicious I thought it could be a little sweeter but still enjoyed it. Make sure you let it sit for 10 minutes before eating so you can really taste all the flavors. Yum!

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EC

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Jul. 17, 2009

4.5 Fast, easy, and good summertime dessert! I may up the pie filling to 1.5c. next time though as I thought it could use just a bit more cherries.

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Holly

Cooking Level: Expert

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Reviewed: Jul. 16, 2009

This is pretty straight forward & tasted great, especially since it took all of 5 minutes to throw together. The only thing I did differently was to just add in all of the whipped topping to the mixture. I garnished the top of the pie with cherries & it came out looking very cute. It doesn't have a ton of complex flavors, but for my outdoor deck party tonight it hit the spot. :)

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jul. 16, 2009

This was a nice easy pie that was so good on a very hot day! I used FF cream cheese, the cherry pie filling sweetened with splenda, and SF whipped topping. I made my own crust, which is something I seldom do lol. My husband really enjoyed this pie and has already requested it again. I think next time I will do like other reviewers have done and make it in muffin pans and experiment with different crusts and pie fillings. I absolutely love a recipe like this that you can experiment with in all kinds of ways :)

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Julie

Cooking Level: Intermediate

Home Town: Ocean Springs, Mississippi, USA

Living In: Hattiesburg, Mississippi, USA

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Reviewed: Jul. 15, 2009

This was such a simple and refreshing pie! I had trouble with swirling the cherry filling into the cream cheese mixture...DON'T ASK, lol, so I just combined them together and it worked out fine. I will definately make this one again and may even try blueberry pie filling next time! Thanks for posting. :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 14, 2009

This came out delightful! Like another reviewer I made this dessert in a muffin pan for individual servings. I made my own graham cracker crust and used cupcake liners for easy removal of the pies. It worked out beautifully and I was pleasantly surprised by this. It is definitely different from the freezer pies I usually make and I am happy I tried it. Thanks for sharing!

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2009

This was Delicious!! It was easy and refreshing. I would like to play around with this and use different pie fillings. I used muffin tins to make this and put cinnamon cookies in the bottom as the crust. Thank you for a yummy!

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Jul. 11, 2009

Used lowfat cream cheese, SF whipped topping, less-sugar pie filling and Splenda. I also made my own graham cracker crust with cinnamon graham crackers unsalted butter and Splenda. Light and fluffy and very nice on a hot day. I'm thankful I used low calorie products because then I don't feel AS guilty if I have another small piece. Everyone seemed to like this, husband had two large pieces.

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