Ingredients

How to make it

  • Preheat oven to 350. Beat cream cheese until fluffy; add sugar & cocoa, mix well.
  • Add egg & almond extract
  • With spatula, scrape filling into crust, spread evenly.
  • Bake 35 mins. Cool & refrigerate.
  • Just before serving, top with non dairy whipped topping & cherry pie filling.
  • Diabetic friendly pie filling:
  • 8 cups tart cherries
  • 2-1/2 cups splenda
  • 5 Tablespoons cornstarch
  • Wash and pit cherries. Drain. Combine sugar and cornstarch. Stir in cherries; let stand until juices begin to flow, about 30 minutes. Cook over medium heat until mixture begins to thicken. Pour into can or freeze jars or plastic freezer boxes. Seal; label; and freeze. Yield: about 4 pints.

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