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Cherry Cream Cheese Pie

Recipe information

  • Yield

    serves 6-8

Ingredients

One 8-ounce package cream cheese, at room temperature
One 14-ounce can sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
One 9-inch graham cracker crust
One 21-ounce can cherry pie filling, chilled

Preparation

  1. In a mixing bowl, beat the cream cheese until light and fluffy. Gradually add the milk; stir until well blended. Stir in the lemon juice and vanilla. Pour the filling into the crust and refrigerate for 2 to 3 hours. Top with the pie filling before serving.

Paula Deen's Kitchen Classics
TagsPieDessertFruit DessertCream CheeseCheeseDairyNut FreeEasyQuickNo-CookCookbooks
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