CHERRY CREAM PIE
Steps:
- Beat cream cheese, sour cream, and milk together in a bowl. Stir pudding mix into the cream cheese mixture. Fold about half the cherry pie filling into the cream cheese mixture; spread into the prepared pie crust and top with remaining pie filling.
- Refrigerate until set and chilled completely, about 2 hours.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 45.3 g, Cholesterol 44.7 mg, Fat 23.6 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 11.7 g, Sodium 459 mg, Sugar 21.4 g
CHERRY CREAM CHEESE SPREAD
Dotted with pretty maraschino cherries, this spread is an attractive complement to your holiday table. -Ruth Hastings
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1/3 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, beat the cream cheese, milk and extract until fluffy. Fold in cherries. Serve with bread, bagels and toast. Store in the refrigerator.
Nutrition Facts :
CREAM SHERRY-PUMPKIN BREAD
Make and share this Cream Sherry-Pumpkin Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 2h20m
Yield 3 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350°; grease three 8 x 4 inch loaf pans.
- In a big bowl, combine the sugars, pumpkin, eggs, and nut oil.
- Beat with an electric mixer until smooth, about 1 minute.
- In another bowl, combine the flour, baking soda, spices, and salt.
- With a spatula, combine the wet and dry ingredients and beat until smooth.
- Stir in the cream sherry; vigorously beat until thoroughly blended, about 1-2 minutes; the batter will be thick and fluffy.
- Scrape the batter into the three prepared pans, filling each no more than ¾ full.
- Bake immediately in the center of the oven for 65-75 minutes, or until a cake tester comes out clean; the top of the loaves will be crusty, and there will be a long crack down the center.
- Let stand for 5 minutes in the pans before turning the loaves out of the pans onto a rack, then turning them right side up to cool completely.
- Wrap tightly in plastic wrap and let sit at room temperature overnight or for up to 4 days before serving.
Nutrition Facts : Calories 1776.8, Fat 8.8, SaturatedFat 2.5, Cholesterol 248, Sodium 2161.2, Carbohydrate 388.9, Fiber 7.4, Sugar 227.8, Protein 30.3
SHERRY'S CREAM-CHEESE PUMPKIN BREAD
Steps:
- Preheat oven to 350°F. Spray 2, 9 x 5 loaf pans with cooking spray, lightly coat with flour. Set aside. In large bowl, stir together first 7 ingredients. In another bowl, whisk together pumpkin and next 3 ingredients. Add to flour mix, whisking just until dry ingredients are moistened.
- Spoon 3 cups batter into each pan. Spoon cream cheese filling evenly over batter in both pans. Spoon remaining batter evenly over cream cheese filling.
- Bake for 1 hr and 15 min, or until a toothpick inserted in center comes out clean. Let cool in pans for 10 min. Remove bread from pans and let cool completely.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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