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    Source of Recipe


    1/2 cup cherries, pitted, quartered
    1 tablespoon kirsch, optional
    15 vanilla-cream sandwich cookies
    3 tablespoons unsalted butter, melted
    1 small package (3 ounces) cream cheese, softened
    1/2 cup confectioners' sugar
    1 teaspoon each: pure vanilla extract, minced lemon rind
    1 cup whipping cream, whipped to soft peaks
    1 cup each: blueberries, strawberries, for garnish

    1. Combine cherries and kirsch in a small dish. Set aside while you make
    the crust.

    2. Heat oven to 350 degrees. Crush the cookies in a blender or food
    processor. Add butter and mix well. Press into an 8-inch pie plate. Bake
    until lightly colored, 8 minutes. Cool completely before filling.

    3. Beat cream cheese, sugar, vanilla and lemon rind until smooth. Drain any
    liquid from cherries into mixture. Fold into whipped cream. Sprinkle
    cherries over bottom of cooled crust. Top with cream mixture; refrigerate
    at least 4 hours or overnight.

    4. Up to several hours before serving, arrange berries on top for garnish.
    Refrigerate until serving time.




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