Submitted by Amanda Newell, Lebanon, Mo.


1 ready-to-use chocolate curst (Oreo or chocolate graham cracker crust)

1 package (8-ounce) cream cheese, softened

1/3 cup granulated sugar

1 cup sour cream

2 tsp vanilla extract

1 carton (8-ounce) Cool Whip, thawed

1/4 cup cocoa powder

2 Tbsp powdered sugar

1 can (21 oz) cherry pie filling


In a mixing bowl, beat cream cheese and granulated sugar until smooth and combined. Add in sour cream and vanilla extract. Beat together until combined. Fold in Cool Whip with a spatula and stir until it’s mixed well. Spread half of the mixture into the ready-to-use pie crust. Add cocoa powder and powdered sugar to the remaining cream filling and beat together until combined. Spread evenly over the cream cheese layer. Cover and let refrigerate for at least 6 hours or overnight. Cut into slices and serve each slice with some cherry pie filling.


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