Friday, May 12, 2017

CHERRY FLIP

1/3 lb graham cracker crumbs

1 stick butter, melted
8-oz cream cheese
1 cup powdered sugar
2 tbsp milk
1/2 pint heavy whipping cream, whipped and sweetened to taste with some powdered sugar
1 cup chopped nuts, optional
21-oz can cherry pie filling

Preheat oven to 350 degrees.

In a medium bowl, mix graham cracker crumbs with melted butter; press crumb mixture into an 8 x 10-inch baking dish. Bake crust at 350 degrees for 10 minutes. Set crust aside to cool.

Using an electric mixer, blend cream cheese, powdered sugar, and milk together until smooth. When crust is cooled, scrape the cream cheese mixture into the crust and smooth it out. Top with the whipped cream, sprinkle nuts over whipped cream, and spoon the pie filling over the top. Refrigerate for at least 1 1/2 hours to set.

Note: For other options try the following combinations: apple pie filling with walnuts, peach pie filling with toasted almonds, blueberry pie filling with pecans.

Note: File Photo


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