1 (9 inch) pie shell, baked
2 (1 lb. 3 oz.) cans Bing cherries
3 tbsp. cornstarch
1 tsp. salt
2 pkgs. (3 oz.) cream cheese
1/3 c. light cream
1/2 c. heavy cream, whipped

Drain cherries; add water to cherry syrup to make 2 cups. Mix cornstarch and salt in saucepan; add syrup gradually. Stir and cook until thick and clear. Add cherries and food coloring if desired. Cool.

Mash cheese, add light cream and blend. Spread on bottom of pie shell. Cover with cherry mixture and chill. Spread with whipped cream.