1 – 9” prepared graham cracker crust
CREAM CHEESE FILLING
8 oz. cream cheese, softened
1 c. powdered sugar, heaping
2 T. milk
½ tsp. vanilla
1 c. pecans, chopped
Mix powdered sugar, milk, and cream cheese together in a small bowl until smooth and creamy. Spread over pie crust. Sprinkle pecans over cream cheese mixture. Refrigerate for 30 minutes.
TOPPING
12 oz. Cool Whip
1-21 oz. can cherry pie filling
Top with cool whip and cherry pie filling.
Yields: 8 servings
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