CHERRY CHEESE PIE FOR A CROWD
By Becky Melendez

1   pint plus 1 cup (3 cups) real whipping cream whipped
2   20oz cans cherry pie filling
20oz can crushed pineapple well drained (reserve juice)
2   8 oz packages cream cheese
Chocolate bar

Make a double pie crust* recipe and press into a 12x8x2-inch dish; work about ¾ of the way up sides of pan. Bake until browned, cool thoroughly. Stir together whipped cream and cherry pie filling. Add drained pineapple. In another bowl mix with a mixer on medium speed, cream cheese and pineapple juice (will resemble cottage cheese). Stir into whipped cream and cherry mixture. Now poor it all into the cooled pie shell. (You’ll have a little left over.) Use a potato peeler to shave chocolate all over the top. Freezes well.
* Use a basic crust recipe, but always use lard instead of shortening, or whatever other fat the recipe calls for. Lard makes the best pie crust.