Nancy's Kitchen

Nancy McWhorter - For The Record

Last month, my hairdresser and friend, Dorothy Parks, proprietress of the “Hair Teasers Beauty Shop” celebrated her ? birthday. When she and the other three hairdressers have a birthday, they always observe it in the shop on the Friday of the week of the birthday. They and some customers provide the food and everyone joins in the fun and festivities.

Even on regular business days, Dorothy furnishes some sort of homemade treat for customers to nibble on. Like me, she enjoys reading cookbooks and trying new recipes. For her birthday this year I gave her a Taste of Home Cookbook and this pie. The pie was such a hit that several requested the KEEPER recipe. It would be an incredible addition to your Christmas dinner.

WHITE CHOCOLATE CHERRY PIE

1 (9 inch) frozen pie shell, thawed

1 (8 oz.) pkg. cream cheese, softened

½ cup sugar

1 tsp. almond extract

½ cup white chocolate chips

1 (8 oz.) container frozen whipped topping, thawed

1 (7.25 oz.) jar “Smuckers Magic Chocolate Shell”

1 (21 oz.) can Regular or Premium Cherry Pie Filling & Topping

Bake pie crust as instructed on package directions.

Cool and place in freezer to chill before filling.

In a large bowl beat cream cheese, sugar and almond extract until smooth.

Melt white chocolate in microwave following package directions.

When melted, pour into cream cheese mixture.

Beat with electric mixture until smooth.

Fold whipped topping into mixture.

Remove pie crust from freezer; be sure to SHAKE the Magic Chocolate well before spreading enough to cover bottom of crust, allow chocolate shell to harden.

Pour cream cheese mixture evenly over chocolate covered crust.

Cover and chill for at least 2 (two) hours.

Spoon and spread cherry pie filling on top of pie before serving.

Garnish with white chocolate chips if desired.