9" chocolate cookie crust
8 oz package cream cheese, softened
1/2 cup white granulated sugar
1 teaspoon almond extract
1/2 cup white chocolate chips + some additional set aside for garnishing
1 pint of heavy whipping cream whipped (original recipe called for 8 oz of frozen whipped topping.)
1/2 cup xxx sugar
1 can of Lucky Leaf cherry fruit filling
- Whip the heavy whipping cream.
- Add the xxx sugar to this.Beat well. Set aside.
- In a separate bowl, beat the cream cheese, granulated sugar, and almond extract until smooth.
- When melted, add to the cream cheese mixture. Beat until smooth.
- Fold in whipped cream. Beat until smooth and creamy!
- Pour into the pie crust.
- Cover and chill for at least 2 hours prior to serving.
- Spoon the fruit topping on it right before serving,
I got this recipe out of a Sunday's November coupon flyer. It is from Lucky Leaf.
***Image courtesy of Pixomar at FreeDigitalPhotos.net****
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