Cherry Cheesecake Pocket Pies

Name: Cherry Cheesecake Pocket Pies
Ingredients: 2 refrigerated, roll-out, pie crusts (enough to make a pie with a top and bottom crust. I love this homemade recipe or Pillsbury brand.); 2 cups of your favorite homemade or canned cherry pie filling, room temperature (If you use canned, add 1/4 teaspoon pure almond extract and mix it up well.); 8 oz. cream cheese, room temperature (not whipped, reduced fat or Neufchatel); 3 Tablespoons sugar; 1/4 teaspoon pure vanilla extract; 1 to 2 Tablespoons whole milk

Cherry Cheesecake Pocket Pies was pinched from <a href="http://chindeep.com/2015/08/16/cherry-cheesecake-pocket-pies/" target="_blank">chindeep.com.</a>

INGREDIENTS

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2 refrigerated, roll-out, pie crusts (enough to make a pie with a top and bottom crust. I love this homemade recipe or Pillsbury brand.)

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2 cups of your favorite homemade or canned cherry pie filling, room temperature (If you use canned, add 1/4 teaspoon pure almond extract and mix it up well.)

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8 oz. cream cheese, room temperature (not whipped, reduced fat or Neufchatel)

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3 Tablespoons sugar

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1/4 teaspoon pure vanilla extract

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1 to 2 Tablespoons whole milk

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