Cherry Cream Cheese Pie

  • 1-9 inch Graham cracker pie crust
  • 1 pkg cream cheese (8 oz) softened to room temperature
  • 1 can Bordens Eagle Brand Condensed Milk
  • 1/3 cup lemon juice
  • 1 tsp vanilla
  • 1 can cherry pie filling

In medium size bowl, beat cream cheese until light and fluffy. Gradually add milk and beat until blended. Stir in lemon juice and vanilla. Turn into crust and put in refrigerator for about 3 hours. Garnish with chilled cherry pie filling.

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