Ingredients for Cherry Almond Creamy Cheese Pie
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) cold unsalted butter
- ½ cup slivered almonds
- 8 ounces cream cheese (softened)
- ½ cup granulated sugar
- 8 ounces Cool Whip
- 1 (21 ounce) can cherry pie filling
- Almond Liqueur
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How to Make Cherry Almond Creamy Cheese Pie
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup (1 stick) cold unsalted butter (cut into cubes), and ½ cup slivered almonds. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Press the dough into an 8-inch pie plate. Crimp the edges.
- Bake for 15-20 minutes, or until lightly golden brown.
- While the crust is baking, in a large bowl, beat together 8 ounces cream cheese (softened), ½ cup granulated sugar, and 2 teaspoons almond extract until smooth and creamy.
- Gently fold in 8 ounces Cool Whip.
- In a small bowl, combine 1 teaspoon almond extract with 1 (21 ounce) can cherry pie filling.
- Once the crust is cool, pour the cream cheese mixture into the crust.
- Top with the cherry pie filling mixture.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pie to set.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
129g
Fat
102g
Carbs
22g
