This is one of those "check out this recipe" e-mails I received. I have to admit, I haven't tried it, but my friend Sarah did, and she liked it! I'm not sure of the source.
Prep. Time: 10 min. & refrigerating
Bake Time: 45 min.
3 pkg. (8 oz. each) fat free cream cheese
3/4 cup sugar
1 tsp. vanilla
3 eggs
1/3 cup crushed low fat graham crackers
1 can (20 oz.) reduced calorie cherry pie filling
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.
POUR cream cheese mixture into prepared pie plate.
BAKE at 325° for 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with pie filling. Makes 10 servings
Variation: Substitute 3/4 tsp. almond extract for vanilla.
Prep. Time: 10 min. & refrigerating
Bake Time: 45 min.
3 pkg. (8 oz. each) fat free cream cheese
3/4 cup sugar
1 tsp. vanilla
3 eggs
1/3 cup crushed low fat graham crackers
1 can (20 oz.) reduced calorie cherry pie filling
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.
POUR cream cheese mixture into prepared pie plate.
BAKE at 325° for 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with pie filling. Makes 10 servings
Variation: Substitute 3/4 tsp. almond extract for vanilla.
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