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Fudge and Cherry Cream Cheese Pie




Source of Recipe


"It's Never Enough" recipe ideas


List of Ingredients




Crust
1 refrigerated pie crust, softened as directed on package (from 15 oz pkg.)


Filling
1 (8.00 ounces) package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
1 cup heavy whipping cream, whipped
2/3 cup hot fudge sauce


Topping
1 (21.00 ounces) can cherry pie filling


Garnish
1/2 cup heavy whipping cream, whipped
chocolate curls (optional)


Recipe



1. Heat oven to 450ºF.

2. Make pie crust as directed on package for one-crust baked shell using 9-inch pie pan.

3. Bake 9 to 11 minutes or until light golden brown.
Cool completely, about 35 minutes.

4. Meanwhile, in a large bowl, beat cream cheese, sugar, and vanilla until fluffy. Gently stir in whipped cream for filling. Set aside.

5. Stir hot fudge topping to soften. Spread in bottom of shell. Carefully spread cream cheese mixture over fudge layer. Spoon the pie filling evenly over cream cheese mixture.

6. Refrigerate about 2 hours or until firm.

7. Just before serving, garnish individual servings with whipped cream and chocolate curls.