The white chocolate in this cherry pie is blended with cream cheese, vanilla, marshmallows and whipped topping. (Remember this, because folks will ask!)
What You Need
Original recipe yields 8 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1-1/2 cups cherry pie filling, divided
1 pkg. (4 oz.) BAKER'S White Chocolate, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3 cups JET-PUFFED Miniature Marshmallow s
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
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Let's Make It
Prepare and bake pie crust in 9-inch pie plate as directed on package for one-crust baked shell. Cool.
Spread 1 cup pie filling onto bottom of crust. Microwave 3 oz. chocolate in medium microwaveable bowl on HIGH 1-1/2 min. or until almost melted, stirring after 1 min.; stir until completely melted. Cool slightly. Add cream cheese and vanilla; mix well.
Microwave marshmallows in separate microwaveable bowl 1 min. or until melted, stirring every 30 sec. Add to cream cheese mixture; mix well. Stir in 2-1/2 cups COOL WHIP. Spoon into crust. Refrigerate 2 hours or until firm.
Microwave remaining chocolate in microwaveable bowl 45 sec. to 1 min. or until chocolate is almost melted, stirring after 30 sec.; stir until chocolate is completely melted. Top pie with remaining COOL WHIP and pie filling; drizzle with melted chocolate.
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Prepare using your favorite flavor of pie filling.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.