Recipe by SNOWPOET
"Cream cheese and whipped topping folded together make this no-bake pie light and fluffy. This is a quick and easy dessert. For endless variations, use any flavor of pie filling as a topping! This recipe can be doubled for a 9x13 inch pan."
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1 (9 inch)
prepared graham cracker crust
1 (8 ounce) package
cream cheese, softened
frozen whipped topping, thawed
1 (21 ounce) can
cherry pie filling
Wonderful! I used fat free cream cheese, Splenda, fat free Cool hip and sugar free cherry pie filling. By my calculations I cut the calories per slice in half (400 to 202 per). It came out beautifully and tasted wonderful!
The pie was "ok". Nothing to write home about. I would cut back on the cool whip some as it overpowered the cream cheese a bit. Im wondering if it is made with real whipped cream if it would taste better?
This is so tasty, and it's a very versatile recipe...but I did make some minor changes. I used powdered sugar- it incorporates into the filling better. I also added 1 tsp of vanilla, 1/2 tsp of lemon extract and 1/2 tsp of orange extract to give the filling more flavor.
I have been looking for a recipe like this. I used to make the one with condensed milk and lemon juice. This one sets up nicely, tastes better, and is ready in a few minutes. I will be bringing it to potlucks from now on and serving it at family dinners. The best easy dessert I have made in a long time. My family loves it!
This is super simple and tastes great. You really can't mess this one up! I used blueberry pie filling. I reserved about a half a cup of the cream mix to pipe decorations on top of the berries.
This was an awesome and easy dessert!! I showed this to my hubby and he's like, what?!?!? no chocolate!! So I promptly changed it to a oreo chocolate crust and added fresh stawberries and blueberries to the top. I then drizzled chocolate fruit dipping sauce over the top. It was divine!! I love it the traditional way, but this variation will please anyone!! Thanks for sharing, Snowpoet!
The best I've tried of its type. True, it's not exactly what you could call a cheesecake, so "Cheese Pie" is appropriate. This recipe sets up much more predictably than the one made with sweetened, condensed milk and lemon juice. The texture is light and creamy when served cold - tends to get a little loose as it comes closer to room temperature. As a consequence, it may be frozen, and when allowed to thaw for a few minutes, can be cut and served that way. To give the cheese layer a little more interest, I added about 1/4 tsp lemon extract, plus a dash each of maple and almond extracts. These complemented the cherries perfectly. A+ for a simple recipe that tastes luscious and takes only minutes to throw together.
So easy! Very good! Can be piped into mini pie or tart shells as well and topped with an almost endless variety of toppings (graham cracker crumbs, different pie fillings, chocolate shavings, caramel syrup, cupcake sprinkles, chopped nuts, candies, etc.)
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Cheese Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 190
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