Cherry Cream Cheese Pie

By kdet

Ingredients

• 1 pkg. (14 oz.) cream cheese, softened
• 1 can (14 oz.) Eagle Brand® Sweetened Condensed Milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1 (8 or 9-inch) prepared graham cracker or baked pie crust
• 1 can (21 oz.) cherry pie filling, chilled

Preparation

Step 1

BEAT cream cheese until fluffy in large bowl. Gradually beat in
sweetened condensed milk until smooth. Stir in lemon juice and vanilla.

POUR into crust; chill 4 hours or until set. Top with desired amount of
cherry pie filling before serving.



TOPPING VARIATIONS

BLUEBERRY: Omit cherry pie filling. Combine 1/4 cup sugar and 1
tablespoon cornstarch in medium bowl; mix well. Add 1/2 cup water, 2
tablespoons lemon juice then 2 cup fresh or dry-pack frozen blueberries,
thawed; mix well. Bring to a boil; reduce heat and simmer 3 minutes or
until thick and clear. Cool 10 minutes, stirring constantly. Cool 15
minutes. Spread over pie. Chill thoroughly.

CRANBERRY: Omit cherry pie filling. Combine 1/3 cups sugar and 1
tablespoon cornstarch in medium saucepan. Add 1/2 cup plus 2 tablespoons
cold water and 2 cups fresh or dry-pack frozen cranberries; mix well.
Bring to a boil; reduce heat and simmer 10 minutes. Spread over pie.
Chill thoroughly.

FRESH FRUIT: Omit cherry pie filling. Just before serving, arrange
well-drained fresh strawberries, banana slices (dipped in lemon juice
and well drained) and blueberries on top of chilled pie. Brush fruit
with light corn syrup if desired.

AMBROSIA: Omit cherry pie filling. Combine 1/2 cup Smucker's® Peach or
Apricot Preserves, 1/4 cup flaked coconut, 2 tablespoons orange juice
and 2 teaspoons cornstarch in small saucepan; cook and stir until
thickened. Remove from heat. Arrange fresh orange sections over top of
pie; top with coconut mixture. Chill thoroughly.