It would be hard to get an actual sunrise into a cherry pie. Next best thing: Add crushed pineapple to the filling and a dollop on top.
What You Need
Original recipe yields 10 servings
1 can (8 oz.) crushed pineapple in juice, undrained
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 tsp. vanilla
1 can (21 oz.) cherry pie filling, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)
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Let's Make It
Drain pineapple, reserving 2 Tbsp. juice. Mix cream cheese, vanilla and reserved juice until blended. Add 1/4 cup pineapple and 1 cup pie filling. Stir in COOL WHIP.
Spoon into crust. Top with remaining pineapple and pie filling.
Refrigerate 3 hours or until firm.
Enjoy a serving of this easy-to-make cherry pie on occasion, but keep portion size in mind. One pie makes enough for 10 servings.
Substitute 1/4 tsp. almond extract for the 1/2 tsp. vanilla.
Add 1/2 tsp. lemon zest with the vanilla.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 1g
* 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.