- 2 (8 ounce) packages cream cheese, softened
- 4 ounces frozen limeade concentrate, thawed
- 2 tablespoons white sugar
- 1 (9 inch) prepared graham cracker crust
- 1 (21 ounce) can cherry pie filling
- 1/2 cup whipped cream, or to taste
- Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Add limeade concentrate and sugar and beat until light and fluffy, at least 5 minutes. Spoon mixture into graham cracker crust; refrigerate until chilled, at least 4 hours.
- Top pie with cherry pie filling and whipped cream.