Cherry cream pie: A classic recipe from the 60s

Cherry cream pie classic recipe (1964)

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Cherry cream pie (1964)

Sweetie Pie

A cool, elegant Cherry Cream Pie that’s easy to make

Make it in minutes, hours ahead of time. Serve it — cool, creamy and rich — with your best coffee and a quiet “Just a little something I whipped up!”

Cherry cream pie recipe

Make a 9″ baked pie shell with Betty Crocker Instant Mixing Pie Crust Mix. Cool.

In a large mixer bowl, cream an 8-oz package of softened cream cheese, gradually adding 1 cup milk and 1 cup sour cream.

Reserve 1/2 cup cherry pie filling from a 1-lb 5-oz can. Add remaining cherry pie filling to cheese mixture and blend well.

Sprinkle 1 package Royal Instant Vanilla Pudding over the cheese mixture. Beat 45 seconds at lowest mixer speed.

Pour into pie shell. Spoon reserved cherry filling over top. Chill until firm, at least one hour.

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