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from the kitchen of  Kathie Williams

CHERRY CREAM CHEESECAKE

Graham cracker crust
1 8 oz. pkg. cream cheese
1 can Eagle Brand milk
1 tsp. vanilla
1/3 cup lemon juice
1 can cherry pie filling

Soften cream cheese and beat until fluffy. Add milk slowly while beating. Add lemon juice, vanilla and beat. Pour filling into crust. chill several hours and then top with cherry pie filling.
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