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As written on the card
Front
Cherry Cheese Pie
1 9″ graham cracker crumb crust
1 8 oz. package cream cheese, softened
1 14 oz. can Eagle Brand Sweetened
Condensed Milk (not evaporated)
⅓ Cup Lemon Juice
1 Tsp. Vanilla Extract
Cherry Pie Filling, (Chilled)
In medium bowl, beat cream cheese until
light & fluffy. Add sweetened condensed
milk, blend thoroughly. Stir in ReaLemon
& Vanilla. Pour into crust. Chill 3 hours.
Top with desired amount of pie filling (over)
Back
before serving. Refrigerate leftovers.
Variations: Any other fruit pie filling
may be substituted for cherry filling
Yield: One 9-inch pie
Cherry Cheese Pie
A no-bake cream cheese pie in a graham cracker crust, topped with chilled cherry pie filling
Ingredients
- 1 (9-inch) graham cracker crumb crust
- 1 (8 oz.) package cream cheese, softened
- 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
- ⅓ cup lemon juice (ReaLemon)
- 1 teaspoon vanilla extract
- Cherry pie filling, chilled
Method
- Beat the cream cheese: In a medium bowl, beat the cream cheese until light and fluffy.
- Add the milk: Add the sweetened condensed milk and blend thoroughly.
- Flavor: Stir in the lemon juice and vanilla.
- Fill and chill: Pour into the crust and chill 3 hours.
- Top: Before serving, top with as much cherry pie filling as you like.
Tip: Refrigerate leftovers. Any other fruit pie filling can be used in place of cherry.