Cherry Cream Cheese Pie
8 servings
| 1 | 8 oz. package cream
cheese, room temperature |
| 1 | 14 oz. can
sweetened condensed milk |
| 1/3 | cup lemon juice |
| 1 | teaspoon vanilla
extract |
| 1 | 21 oz. can cherry
pie filling |
| 1 | 6 ounce graham
cracker crust |
Let cream cheese stand at room
temperature until softened. In mixing bowl, beat cream cheese until light and fluffy. Beat
in sweetened condensed milk. Add lemon juice and vanilla and stir until well mixed. Pour
into crust. Chill several hours and then top with pie filling.
I usually chill the can of pie filling in the refrigerator, while the pie center is
chilling.
Variation: Blueberry Pie Filling
Prep: 0:10 Cook: 0:00 Stand: 3:00 Total: 3:10
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