CREAM CHERRY PIE 1963
From Mary Reid (Mom's recipe collection)
1/3 lb. Graham crackers, crushed
1/4 lb. butter
Combine and line bottom of pan. Bake 10 minutes at 350.
Mix 8 oz. pkg. cream cheese, 1 cup powdered sugar, 2 T. cream.
Spread cream cheese mixture on hot crust.
Sprinkle with pecans.
Let stand to cool.
Whip 1/2 pint cream. Spread on top and top with 1 can cherry pie filling.
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