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1/3 c. oleo
1 1/4 c. graham cracker crumbs
1/4 c. flour
1 pkg. (8 oz.) cream cheese
1 egg, lightly beaten
1 can dairy sour cream,
1 3/4 tsp. vanilla, divided
1 can cherry pie filling

Put butter in 9-inch pie plate. Melt on Roast 2 to 3
minutes. Add crumbs, flour and 4 teaspoons sugar to melted
butter. Blend well. Press over bottom and sides of plate.
Set aside. Beat cheese and 1/8 cup sugar. Blend well. Add
egg, 1/4 cup sour cream and 3/4 teaspoon vanilla. Beat until
light and fluffy. Pour into graham cracker crust. Cook on
Reheat 4 minutes. Remove from oven. Cool 8 minutes. Beat
together 3/4 cup sour cream with 2 tablespoons sugar and and 1
teaspoon vanilla. Spoon over cooked mixture. Cook on Reheat 4
minutes. Spoon pie filling around edge of pie. Chill thor-
oughly in refrigerator before serving.
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.PRTDRT1N 000880325
.PF 1 1 64N1N02 N
.PF 2 1 64N1N06 N
.PF 3 6 32N1N0L N
.PF 4 1 63Y1N07 Y
.PF 5 1 36N1N04 N
.PF 6 1 64N1N07 N
.PF 7 1 64N1N04 N
.PF 8 11 63Y1N0O Y
.PF 9 11 63Y1N0O Y
.PF 10 1 64N1N06 N
.PF 11 1 63Y1N07 Y
.PF 12 1 36N1N04 N
.PF 13 11 63Y1N0O Y
.PF 14 1 64N1N22 N

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