Cherry Cheese-pie

This isn't cheesecake nor is it baked.  It is a pie that makes use of a pre-baked pie crust and your fridge! My memories of this 'ice box pie' as mom called it, were of her making it as a special treat for daddy. 

I make several of these between Thanksgiving and Valentine's, but also when my father-in-law visits.  He loves cherry.  New memories include my dog and cat sitting in the kitchen hoping some of the cheese mix will fall to the floor.  Or of my husband eating a slice for breakfast and justifying it by declaring that the pie has dairy, bread and fruit food-groups.  This is also a good treat to take to fellowship gatherings. If you use the cherries with Splenda, your friends who are diabetic might also enjoy a small portion.

What you need to make your own memories:
8 ounces softended cream cheese
1 teaspoon vanilla (will need this twice)
1/2 to 2/3 cup powdered sugar (how sweet do you want yours?)
Medium to Large container of Cool Whip (how full/fluffy?)
1 can Cherry Pie Filling (I use the ones with Splenda)
1 pie crust
pinch of salt

How to put it together:
Allow the cream cheese to soften.  While the cheese softens, pre-bake then cool your pie shell. 
I used a store brand for this one, trying to save a few pennies.  It wasn't worth it.  If you aren't going to make your own crust, then just use Pillsbury (not affiliated nor compensated - just appreciate their quality and consistency). Put the soft cream cheese into a bowl and add a teaspoon of vanilla and the powdered sugar.  Use your hand mixer to blend well. 

Add the Cool Whip to the cheese mixture and blend until smooth.  Put the cheese/Cool Whip mixture into the baked shell and make a well in the center.  Open your cherries, adding a teaspoon of vanilla and a pinch of salt.  Stir to mix in.  Pour the cherries into the well area you created.  Refridgerate until time for dessert - or breakfast!

If you make this, I'd love for you to leave a comment and share your thoughts.