CONTACT Becky      Back to the main FOOD page.      BACK



Cherry Cheese Pie

• 1 9-inch graham cracker crumb crust
• 1 8-oz pkg cream cheese, softened
• 1 14-oz can sweetened condensed milk
• 1/3 cup lemon juice (fresh is best, but bottled will do)
• 1 teaspoon vanilla extract
• 1 can cherry pie filling, chilled*
• Whipped cream or whipped topping (optional)

Instructions:
In medium bowl, beat cheese until light and fluffy. Add condensed milk, blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 hours or until set. Top with pie filling and whipped cream.

*Any other fruit pie filling may be used, or even fresh fruit would be good.