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This easy-to-prepare recipe makes two pies, enough for two occasions or one large party.

Holiday Cherry Pie

1 (16-ounce) package (about 1-3/4 cups) frozen sweet cherries

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk (not evaporated milk)

1 tablespoon lemon juice

1/4 teaspoon almond extract

1 (8-ounce) container frozen whipped topping, thawed

2 (8-inch) chocolate crumb pie crusts

1. Chop cherries while frozen. Keep frozen until ready to use.
2. In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Gradually add sweetened condensed milk; mix well. Add chopped cherries, lemon juice and almond extract; stir just until combined. Fold in whipped topping.
3. Pour cherry mixture evenly into pie crusts. Freeze 8 hours or overnight. Cut into serving-size pieces. Garnish as desired. Serve immediately; pie slices thaw quickly. Store leftovers, covered, in freezer.

Makes 2 (8-inch) pies; 12 servings.

Recipe and photograph provided courtesy of National Cherry Growers & Industries Foundation, through ECES, Inc., Electronic Color Editorial Services.

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