1 cn (8 1/4 oz.) crushed
-pineapple
1 pk (8 oz.) Philadelphia Brand
-cream cheese; softened
1/2 ts Vanilla
1 cn (21 oz.) cherry pie filling
1 c Heavy cream
1/4 c Confectioner’s sugar
1 Graham; (6 oz.) cracker
-Ready Crust
Notes: By AnnMarie Stauffer, Nesquehoning. The Times News, PA
Drain pineapple well, reserve 2 T. syrup. Combine cream cheese, vanilla and
reserved syrup mixing well until blended. Stir 1/4 cup pineapple and 1/2
cup pie filling. Gradually add sugar to cream, beating until soft peaks
form. Fold into cream cheese mixture. Pour into crust. Top with remaining
pineapple (form a ring) and pie filling (in center). Chill till firm.
Yields
1 Servings