Mile High Cherry Pie Trifle

This recipe is a spin off of an old family favorite cheesecake recipe that I converted into a trifle. The best things about this recipe: it is fast and easy to make...NO bake time...it can be made ahead of time....and everyone loves it! For a Patriotic twist...I use 1 can of Cherry Pie Filling and 1 can of Blueberry Pie Filling. For a lighter version…..I use Lite Cherry Pie Filling, 1/3 less fat PHILADELPHIA Cream Cheese, and Fat Free Whipped Topping.

MILE HIGH CHERRY PIE TRIFLE

2 - 21 oz. cans of Cherry Pie Filling, or make your own

1 ½ c. butter flavored Club Crackers, crushed

¼  c. Butter, melted

8 oz. PHILADELPHIA Cream Cheese, softened

1 c. Sour Cream

½ c. Milk

1 - 3 oz. box Instant Vanilla Pudding

12 oz. whipped topping

A Maraschino or fresh CHERRY,for the top

Mix together the crackers and melted butter and set aside.

In a mixing bowl beat together the milk and pudding, on low speed for 2 minutes and set aside.  

In another mixing bowl beat the PHILADELPHIA Cream Cheese until smooth.  Add sour cream, mix well.  

Stir the pudding mixture into the PHILADELPHIA Cream Cheese mixture.  Then fold in the whipped topping and take out ½  c. of this mixture and place it in a prepared pastry bag and set it aside.

In a 2 ½ qt. Trifle bowl or glass bucket, layer half of the cream cheese mixture, half of the crumbs, and half of the pie filling.  REPEAT THE LAYERS.   Then decorate with the top with the remaining PHILADELPHIA Cream Cheese mixture and top it with a CHERRY…..and there you have it MILE HIGH CHERRY PIE TRIFLE. 

Best to chill overnight to blend the flavors….

This is my final entry for the Real Women of Philadelphia Contest.....May 2011