Directions: |
Directions:Crust:
Bake a batch of snickerdoodles and let them cool. Crush them into crumbs by putting a few at a time into a large ziplock bag then go over them with a rolling pin. In a large bowl stir the cookie crumbs and the melted butter and firmly press all of the mixture into a large, deep dish pie plate. Go all the way up the sides, making sure that the bottom and sides are about the same thickness. Freeze the crust while making the filling.
Filling:
Using an electric mixer beat softened cream cheese until light and completely smooth, I used a medium/medium high speed. Gradually add sweetened condensed milk and continue beating until smooth and combined, scraping the sides of the bowl occasionally. Add lemon juice and vanilla together and beat until it is mixed, nice and creamy. Pour evenly into the crust and smooth the top. Refrigerate for a couple of hours.
Cherry Topping:
Make sure the cherries are canned in water, not heavy syrup. Drain juice from the cherries into a medium saucepan. Whisk in sugar and cornstarch until well mixed. Cook over medium/medium low until mixture starts to thicken. Continue cooking, stirring constantly, for 2-3 minutes. I use a heat-proof rubber spatula for this. Pour in the cherries and cook for a few more minutes until all the cherries are coated and topping starts thickening again (The juice left in the cherries thins the topping a bit) Let cool and pour over the pie.
Put the pie back into the refrigerator for an hour or so. |
This recipe for Layla's Double Cherry-O is from