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Mix cream cheese, sugar and vanilla at medium speed on electric mixer. Gradually add heavy cream; mix well. Whip until thickened. Using the back of a spoon, shape into ten shells. Place on waxed paper-lined cookie sheet. Freeze 2 hours or overnight. When ready to serve, fill with cherry pie filling. Sprinkle chopped nuts on top, if desired.
By Robin from Washington, IA
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