Pie Filling Dessert
Make a graham cracker crust with:
approx. 15 graham crackers
1/4 c. sugar
1/4 c. butter, melted
Pat into the bottom of a 9X13" cake pan.
Take an 8 oz. pkg. of Philadelphia cream cheese, softened, and with an electric mixer, beat with:
1/2 c. sugar and beat until smooth.
Add a splash of vanilla (approx. 1/2 tsp. for those of you who will ask) and blend.
Spread over the crust and sprinkle with cinnamon. Bake in 325º oven for 15 - 17 minutes. Remove from oven and cover with 2 (21 oz.) cans *pie mix - cherries, blueberries, or pie filling mix of your choice. Cool in refrigerator over several hours or overnight. Serve with real whipped cream!!
*Note: Use two different flavors if you like. Mom and Dad almost always put blueberry pie filling on half and cherry pie filling on the other half!!
Pairs Well With
"I have NO idea where this recipe came from. I would guess it could've come from either the back of a Wilderness Cherry Pie Filling can, or a pkg. of Philly Cream Cheese or even the back of a box of graham crackers. Wherever it came from, it is one of those definite tried and true recipes that has been passed down from one generation to the next for many years! It was the recipe we most often reserved for special occasions because the pie filling was spendy as was the cream cheese! Mom and Dad always managed to scrape enough together for this treat when whatever special occasion came around! My brothers and I were always divided on which was the best treat - blueberry or cherry!! I always will go for the cherry!!! In order to keep peace, the folks would put a can of blueberry pie filling on half and cherry on the other!