French Cherry Pie
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Preparation
Beat together 3 ounces softened cream cheese, 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract until smooth. Using a clean, chilled beater, whip 1 cup Roberts Whipping Cream until stiff peaks form; carefully fold into cream cheese mixture. Spread mixture evenly in a 9 inch baked pie crust. Spoon 1 can (21 ounce) cherry fruit filling evenly over the top; chill thoroughly. (Keep refrigerated.)
Yield: one 9 inch pie
Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
