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Gingerbread
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Chocolate Chip Cherry Pie
1 can (21 oz.) cherry pie filling
1 tablespoon cornstarch
1 extra serving-size packaged graham cracker crumb crust (9 oz.)
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
2 eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup Semi-Sweet Chocolate Chips
Heat oven to 350°F. Stir together pie filling and cornstarch in medium bowl until blended; pour into crust. Beat cream cheese, sugar, eggs and extracts; pour evenly over pie filling. Sprinkle chocolate chips evenly over top.
Bake 35 to 40 minutes or until almost set in center. Cool completely on wire rack. Refrigerate until firm. Cover; refrigerate leftover pie. 8 to 10 servings.
 Always Kiss The Cook
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