Cherry-O-Cream Cheese Pie
- 1 (9-inch) crumb crust
- 1 (8 oz.) pkg. cream cheese, softened at room temperature
- 1 can Eagle Brand milk
- 1/3 c. lemon juice (measure accurately; do not use lemon extract)
- 1 tsp. vanilla
- 1 (1 lb. 5 oz.) can cherry pie filling or cherry glaze
In medium bowl, beat cream cheese until light and fluffy. Gradually add Eagle Brand milk and stir until well mixed. Blend in lemon juice and vanilla. Turn into crust. Refrigerate 2-3 hours. Garnish with chilled cherry pie filling or cherry glaze. Serves 8.
1 (1 lb.) can sour pitted cherries
1/4 c. sugar
1 tbsp. corn starch
2 drops red food coloring
Drain cherries, reserving juice. In small saucepan, combine sugar with cornstarch and juice. Stir over low heat constantly until thickened and clear. Mix in food coloring and cherries. Cool.