Tuesday, April 7, 2015

Easter Dessert

I always feel that the dessert I serve for Easter dinner ought to be something cool and springlike, no matter what the weather looks like outside. And I don't know about you, but we had snow flurries on Easter Saturday!

With that in mind, I present my take on Cherry Cream Cheese Pie. Everyone seems to have a recipe for this old favorite, and most of them involve sweetened condensed milk. Mine, preserved in my recipe box in my mother-in-law's handwriting, is a different version. I make it using light cream cheese and light Cool Whip, and if I ignore the sugar, I can pretend it's not so unhealthy after all!

Mom Greta's Cherry Cream Cheese Pie
Make or buy a graham cracker crust for a nine-inch pie plate.
Whip together 12 ounces of light cream cheese, an 8 ounce container of Cool Whip, and 1 cup of powdered sugar. Beat until light and fluffy and pile into the graham crust. Chill.
Once the pie is set, spread with cherry pie filling, serve, and enjoy a cool, light treat.


  1. LOVE this pie...think I made it the first time for Easter 1965! Haven't made it for a LONG time...
    Think I could hide it away, and eat it all within a few days!!! lol It is quite easy with a purchased chocolate or graham crust, when you have the cream cheese at room temp. My recipe is a tad different, but basically the same! It makes such a pretty dessert. Wondering if anyone has a favorite, Coconut Cream pie filling recipe,
    from scratch? Blessings....

  2. It is delicious, isn't it? It sure disappeared fast here! I don't care for coconut pie, so I don't have a recipe for that one.