1    Pie shell

           -(graham cracker)
      8 oz Cream cheese

    1/2 c  Sour cream

    1/3 c  Granulated sugar

    1/2 t  Vanilla (or to taste)

      4 oz Whipped cream

     14 oz Cherry pie filling

           -(1 can)
  Cream together the cheese and sour cream.  Fold in sugar gradually.  Add
  vanilla and mix well.  Fold in whipped cream.  Pour into pie shell and
  chill for at least 3 hours.
  Pour excess syrup from the can of cherry pie filling.  Leave some, but you
  certainly don't need all of it.  The sauce should cover the cream cheese
  mix, but the cherries shouldn't be drowning in it. Pour pie filling on top.
  Serve cold.
  NOTES:
  *  A simple cherry cream cheese pie -- My wife makes this for me
  periodically, and it is always delicious. No baking is required, and it is
  very easy to make. Yield: Makes one pie.
  *  If you don't have the time to sit around for 3 hours waiting for the pie
  to chill, make the cream cheese filling the night before and let the pie
  chill overnight.
  *  We prefer to use non-dairy whipped cream substitute.  We usually use the
  same brand name ingredients for best results:  Philadelphia cream cheese,
  Breakstone's sour cream, Cool-whip and Comstock cherry pie filling.
  : Difficulty:  easy.
  : Time:  20 minutes preparation, 3 hours chilling.
  : Precision:  approximate measurement OK, especially with the vanilla.
  : William LeFebvre
  : Department of Computer Science, Rice University, Houston, Texas, USA
  : phil@Rice.edu
  : Copyright (C) 1986 USENET Community Trust