Black Forest Cream Pie

Crust:
1 (9-inch) frozen pastry crust (or crumb crust)
If using frozen pastry crust, bake following package directions, and cool.
Filling:
6 ounces semisweet chocolate chips
2 tablespoons butter
1 (8-ounce) package cream cheese, softened
¼ cup powdered sugar
1 (21-ounce) can cherry pie filling, divided

Melt chocolate and butter in microwave on defrost cycle 30 seconds or until melted; stir to blend. In small bowl, beat cream cheese and powdered sugar until blended and then add chocolate mixture. Beat until smooth. Fold in 1 cup cherry pie filling. Set aside remaining cherry pie filling. Spread mixture into pie shell and chill 1 hour in refrigerator.


Topping:
1 cup whipping cream (or frozen whipped topping)
Semisweet chocolate chips for garnish


Whip cream or use defrosted frozen whipped topping and spread over chilled pie. Spread reserved pie filling over whipped topping in a band around the outer edge of the pie and garnish the center with chocolate chips. Yield: 12 servings.

 

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Black Forest Cream Pie recipe from:


Betty B's Having a Party! A Holiday Dinner Party Cookbook

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