Cherry Cream Cheese Pie
- 1 8 oz. pkg. cream cheese
- 1 can Eagle Brand Milk
- 1/3 cup lemon Juice (about 3-4 lemons)
- 1 tsp. vanilla
Soften cream cheese and then beat until fluffy. Gradually add Eagle Brand milk. Add lemon juice and vanilla into the mixute.
Pour into a graham cracker (already made and bought) crust or a pie crust that has been baked and cooled.
Top with a can of cherry pie filling.
(When baking a frozen pie crust…always thaw for 5-10 minutes and then prick bottom and sides with a fork about 15-20 times.) Then let cool before filling.
(Optinal to Pie filling)
1 can drained red sour pitted cherries
½ cup cherry juice
2 T sugar
2 tsp. cornstarch
Red food coloring
Combine sugar and cornstarch in small saucepan and mix well. Add cherry juice to above and bring to boil and cook until thickened. Remove from heat and add cherries and few drops of red food coloring, Cool and then pour on top of pie and refrigerate.