Cherry Delight

• 1 c. powdered sugar
• 1 small can crushed pineapple, drained
• 1 small pkg. cream cheese
• 1 container Cool Whip
• 1 (9-inch) graham cracker crust
• 1 can cherry pie filling
• 1 (12 oz.) semi-sweet chocolate bits
• 2 lb. cream cheese, softened, room temperature
• 2 c. sugar
• 4 large eggs
• 1 Tbsp. cocoa
• 2 tsp. vanilla
• 2 c. sour cream

1. Melt semi-sweet chocolate bits in top of double boiler, over boiling
2. water.
3. Beat softened cheese in large mixer bowl until fluffy
4. and smooth.
5. Gradually beat in sugar, then eggs, one at
6. a time,
7. beating
8. after
9. each
10. addition.
11. Add
12. melted chocolate, cocoa
13. and
14. flavoring;
15. blend thoroughly.
16. Stir in sour cream
17. and pour
18. into chilled crust.
19. Bake at 290u0b0 for 1 hour and
20. 30 minutes
21. (cake
22. will be slightly runny, but will become firm
23. as it
24. chills).
25. Cool
26. at room temperature, then chill at
27. least
28. 5 hours before serving.
29. When ready to serve, top with
30. whipped cream, chopped pecans and 1/4 slice cherry, needed for decoration only.

powdered sugar, pineapple, cream cheese, graham cracker crust, cherry pie filling, semisweet chocolate bits, cream cheese, sugar, eggs, cocoa, vanilla, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1054065 (may not work)