CHERRY-TOPPED LEMON CHEESECAKE PIE
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/3 cup Realemon Lemon Juice from Concentrate
1 tsp. vanilla extract
1 (6 oz.) graham cracker crumb pie crust
1 (21 oz.) can cherry pie filling, chilled
1.  With mixer, beat cream cheese in large bowl until fluffy.  Gradually beat in Eagle Brand until smooth.  Stir in Realemon and vanilla.  Pour into crust.  Chill at least 3 hours.

2.  To serve, top pie with cherry pie filling.  Store leftovers covered in refrigerator.

Note:  For a firmer crust, brush crust with slightly beaten egg white; bake at 375 for 5 minutes.  Cool; pour filling into crust.  Chill.
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