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Cherry Lemon PiePies, Pastries & Desserts
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Submitted by Brenda Richard
Kaplan, LA
on Monday, March 12, 2007
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| Makes: | 10 servings |
| Prep Time: | 1 hour, 30 minutes |
| Cook Time: | not available |
| Ready In: | 1 hour, 30 minutes |
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La Tarte de Citron de cerise - Deux Grands Parfums - Une Grande Tarte
Such a simple great tasting pie made with prepared items.
The same chemicals that give tart cherries their color may relieve pain better than aspirin and ibuprofen in humans.
Does this mean that every time I have a headache I should eat cherry pie?
Today, in Michigan alone, there are almost 4 million cherry trees that annually produce 150 to 200 pounds of tart cherries. It takes about 250 cherries to make a cherry pie. Eating about 20 tart cherries a day could reduce inflammatory pain and headache pain.
Lemons contain more sugar than strawberries. Lemon trees bloom and produce fruit year-round. Each tree can produce between 500 and 600 pounds of lemons in a year. California and Arizona produce 95% of the entire U.S. lemon crop.
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| Ingredients |
| 1 can 21 oz cherry pie filling |
1 prepared 9 inch graham cracker crust |
| 1 package 8 ounce softened cream cheese |
1 cup cold milk |
| 1 package 3 oz instant lemon pudding |
1 Cool Whip - 8 oz |
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| | | Directions | | Spread the cherry pie filling on bottom of the crust. In a large bowl, beat the cream cheese with wire whisk until smooth. Gradually beat in the milk until blended. Add the pudding mix and beat until smooth. Gently fold in half of the Cool Whip, spread cream cheese mixture over cherry pie filling in crust; spread the remaining cool whip over cream cheese mixture. Chill for at least one hour. |
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