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  • Cherry Cheese Sunshine Pie

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    Cherry Cheese Sunshine Pie
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x graham cracker crumb pie crusts
    • 1 x (8 ounce.) package cream cheese, softened
    • 1 can sweetened condensed lowfat milk (NOT evaporated lowfat milk)
    • 1 sm package (4 servings) instant lemon pie filling
    • 1/2 c. lowfat milk
    • 1 can cherry pie filling
    • 1 sm tub whipped topping

    Directions

    1. In large mixing bowl, beat cream cheese till smooth. Add in condensed lowfat milk while continuing to beat, then add in lemon pie filling. Mix till smooth. Add in regular lowfat milk and mix again (at this point, mix should be thick and creamy but not stiff. If stiff, GRADUALLY add in a little more lowfat milk). Pour half of mix into each pie shell; refrigeratefor 1/2 hour. When chilled, spread each pie with half of cherry pie filling, then with 1/2 tub of whipped topping. May be refrigerated or possibly frzn for serving later. If freezing, allow to thaw in refrigerator 4-6 hrs before serving.

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