This pie is a long standing Thanksgiving and Christmas tradition at our house. When you have a lot of baking to do, it's great to have some fast and simple recipes that taste great!
In fact, I submitted this recipe to the "Gooseberry Patch" recipe books. If you're not familiar with these cookbooks, all the recipes are submitted by the public, and then they pick out the ones they like and print it in one of their books. If they choose your recipe to print, you get a free book! This recipe got chosen and was printed in "What's For Dinner" in October 2004 on page 194 along with my name and hometown! They changed the name to Frosty Cheese Pie.
1 graham cracker pie crust (store bought makes it easy)
1 8 oz. cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (I use Cool Whip. They used whipped cream in the recipe book)
1 pie shell
16 oz. cherry pie filling
1/2 tsp almond extract
Cream together the cream cheese and powered sugar. Gently fold in whipped topping. Spread into pie shell. Mix the almond extract into the pie filling (I just mix it right in the can). Spread the filling on top of the pie and chill!
Last Thanksgiving Eli requested a strawberry topping. I bought strawberry cake filling at "Cash-N-Carry" and that worked great! I swirled some into the cream cheese mixture and spread some on top and added more Cool Whip on top of that. It was pretty good. You could use a blueberry pie filling or raspberry topping.
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