Cherry Dream Pie #giveaway and #recipe by Kim Davis

 

KIM DAVIS: It’s a well-known fact, at least in my circle of friends and family, that I celebrate my birthday all month long! And even though we’re on the very last day of the month, I decided to share my Cherry Dream Pie recipe. My sister-in-law gave it to me a few decades ago, and I make it for almost every birthday celebration in the family. And it gets made for every holiday as well, since it’s highly requested (or begged for!). Easy to make, especially if you purchase pre-made graham cracker crumbs. I like that you can make it a couple of days ahead of time and it’s still every bit as creamy and delicious as if you had waited until the day of the event to make. Also, since my husband has to eat dairy-free, I made a second batch for him and used pint-sized canning jars to create Cherry Dream Pie in a Jar. It’s a convenient way to serve as well!

Be sure to scroll through to see the giveaway! 

Cherry Dream Pie

Ingredients

Crust
1-1/2 cups graham cracker crumbs

6 tablespoons butter, melted
1/2 teaspoon salt 

Filling
1 cup powdered sugar
1 8-ounce package cream cheese (softened to room temperature) 
1 envelope Dream Whip mix
1/2 cup cold milk, whole or 2% (you can substitute almond or coconut milk)
1 teaspoon vanilla extract

 
Topping
1 21-ounce can Comstock Cherry Pie Filling

Instructions
 
Crust
Preheat the oven to 350 degrees. Lightly coat a 9” x 9” casserole dish with cooking spray.
 
Mix graham cracker crumbs with salt and melted butter and stir until thoroughly combined. The mixture should resemble wet sand.

 
Press graham cracker mixture into casserole dish with clean hands and form short edges around the side of the dish with the crust.

 
Bake for 10 minutes, then remove and cool completely.
 
Filling
Pour the Dream Whip mix into a medium-sized bowl along with the milk and vanilla extract.

 
Using an electric hand mixer, beat for 30 seconds on low. Increase speed to medium-high and beat for 4 to 5 minutes until the mixture thickens and forms peaks. If you use non-dairy milk, the mixture may only form soft peaks, which is okay. (I forgot to take a photo.)
 
Refrigerate until needed.
 
In a large mixing bowl, beat the softened cream cheese on medium until soft and creamy.
 
Reduce to low speed and gradually add the powdered sugar. Once incorporated, increase speed to medium-high and beat until smooth and creamy, about 2 minutes.

 
Remove Dream Whip from the refrigerator and gently fold into the cream cheese mixture.

 
Spread the cream cheese and Dream Whip mixture over the cooled crust, spreading to the edges of the crust.

 
Topping
Spread the cherry pie filling over the cream cheese mixture.

 
Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator for up to 3 days.
 
Note:
 
You can serve Cherry Dream Pie individually in 8 pint-sized jars. To do so, bake the crumb crust mixture on a baking sheet lined with parchment paper for 8 minutes. Allow to cool completely. Divide the crumb mixture evenly between the 8 jars. Layer the cream cheese mixture on top of the crumbs, then top each jar with the cherry pie filling. Cover jars with lids and refrigerate.

 
To make it dairy-free, substitute vegan margarine for the butter. Use dairy-free cream cheese and 1 container of thawed frozen coconut-based whipped topping instead of the regular cream cheese and Dream Whip.

 

💕 Click here for a free printable PDF of the recipe!💕

On top of celebrating the last day of my birthday month, I'm also celebrating the release of The Secret of the Kingdom of Slide today! It's the third (and last) book in The Board Game Chronicles, a middle-grade fantasy series, perfect for kids ages 7 to 11. I'm offering a gift card giveaway to celebrate release day! Please use the link below (or click on the graphic) to enter via KingSumo. 

ENTER CONTEST

What it's about:

Amber is almost twelve, and she is not in the mood for baby brothers, bossy cousins, or board games that cheat. Then one stomp sends Amber, her little sister Ava, and their math-whiz cousin Mason whooshing down a magical slide into the Kingdom of Slide—a place where number geniuses live like royalty, artists are treated like servants, and one wrong answer can send you straight to the basement. 

When Mason is swept up to a glittering tower, Amber must break the kingdom’s unfair rules, rescue the kids trapped below, and find a way home before the slide closes for good.  

The Secret of the Kingdom of Slide is a whimsical middle-grade adventure about courage, family, and discovering that every talent counts. 

Includes a fun recipe!

Purchase link: Kingdom of Slide

I'm excited to announce that Essentials of Homicide, the third book in the Aromatherapy Apothecary Mysteries, will be releasing September 8th! 

    PREORDER HERE

Book will be available on most online book retailers and print available by release date. 

Books available at most online retailers

 

Amazon * Barnes & Noble * Kobo * Apple

 

Cupcake Catering Mysteries * Essentials of Murder* Essentials of Death

 

About the Author:

Kim Davis writes the Aromatherapy Apothecary cozy mystery series, and the award-winning Cupcake Catering cozy mystery series. She has also written several children’s nature articles published in a variety of magazines. Kim Davis is a member of Sisters in Crime, Mystery Writers of America, and Society of Children’s Book Writers and Illustrators.

She lives in Southern California with her husband and rambunctious mini Goldendoodle, Missy, who has become an inspiration for several plotlines. When she’s not spending time with her granddaughters or chasing Missy around, she can be found either writing on her next book, working on blogs, or in the kitchen baking up yummy treats to share.

Click here to sign up here for Kim’s newsletter: Newsletter

Connect with Kim: Facebook, Pinterest, Instagram, Bluesky, Bookbub, Goodreads, TikTok, and website

 

Readers, how do you celebrate your birthday?