Pineapple Cherry Pie

Cream cheese, vanilla extract, and pineapple juice combined with crushed pineapple, and canned cherry pie filling. Cool whip and powdered sugar mixture are folded in with cherry pie filling. Filling is spooned into pie crust chilled to firm, and topped with additional filling. Refrigerated until ready to serve.

Ingredients -

1 (8 ounces) package Cream Cheese, softened
1/2 teaspoon Vanilla Extract
1 (8 ounces) can Crushed Pineapple, liquid reserved
1 (30 ounces) can Cherry Pie Filling
1/4 cup Powdered Sugar
1 cup Cool Whip
1 Graham Cracker Crust

Preparation:

1. Add cream cheese, vanilla extract, and 2 tablespoons of reserved pineapple liquid to large bowl. Stir to combine.

2. Fold in 1/4 cup drained crushed pineapple and 1/2 cup cherry pie filling.

3. In small bowl, combine powdered sugar with cool whip. Stir well to combine.

4. Fold cool whip mixture into cream cheese mixture. Spoon into graham cracker crust.

5. Chill one half hour to set.

6. Top with remaining crushed pineapple and cherry pie filling.

7. Refrigerate until ready to serve.

Cherry Pie Making Tip -

Butter and Shortening

Butter and shortening make the pie crust taste good and flaky. Coating the fat with flour, not blending it in creates the flaky crust layers.

Cherry Pie Making Tip -

Sugar Content

A pie with lower sugar content will boil sooner than a pie with higher sugar content.

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