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Holiday Cherry Pie
This bakeless, easy-to-prepare recipe makes two pies

1 pkg. (16 oz.—about 1-3/4 cups) frozen sweet cherries
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)
1 Tbsp. lemon juice
1/4 tsp. almond extract
1 container (8 oz.) frozen whipped topping, thawed
2 (8-inch) chocolate crumb pie crusts

Chop cherries while frozen. Keep frozen until ready to use. In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Gradually add sweetened condensed milk; mix well. Add chopped cherries, lemon juice, and almond extract; stir just until combined. Fold in whipped topping. Pour cherry mixture evenly into pie crusts. Freeze 8 hours or overnight. Cut into serving-size pieces. Garnish as desired. Serve immediately; pie slices thaw quickly. Store leftovers, covered, in freezer. Makes 2 (8-inch) pies; 12 servings.

 


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