- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1/3 cup sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 1 (8-ounce) tub reduced-fat cream cheese
- 1 (12-ounce) can evaporated skimmed milk
- 1 (21-ounce) can cherry pie filling
- calories 254
- caloriesfromfat 23 %
- fat 6.6 g
- satfat 3.9 g
- monofat 0.0 g
- polyfat 0.2 g
- protein 9.6 g
- carbohydrate 40 g
- fiber 0.0 g
- cholesterol 24 mg
- iron 0.2 mg
- sodium 280 mg
- calcium 225 mg
How to Make It
Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until the gelatin dissolves.
Combine sugar and next 3 ingredients in a medium bowl, and beat at medium speed of a mixer until smooth. Gradually add milk, beating at low speed until smooth. Add gelatin mixture; beat until blended.
Spoon one heaping tablespoon of pie filling into each of 6 (6-ounce) stemmed glasses, and top with 1/2 cup cheese mixture. Cover and chill at least 3 hours.
Spoon one heaping tablespoon of pie filling onto each serving; reserve remaining pie filling for another use (store reserved pie filling in an air-tight container in refrigerator).