Tuesday, May 17, 2016

Cherry Cream Cheese Pie

Cherry Cream Cheese Pie 


 1 8 oz package cream cheese, softened 
 1 15 oz can sweetened condensed milk 
 1/3 cup lemon juice 
 1 teaspoon vanilla extract 
 1 9-inch graham cracker piecrust 
 1 30 oz can cherry pie filling 


 1. In a large mixing bowl use a hand mixer to beat the cream cheese until smooth. 

 2. Add the milk and mix well. Add the lemon juice and vanilla and mix well.

 3. Pour the mixture into the piecrust and chill for 2 to 3 hours in the refrigerator. 
Top with the cherry pie filling right before eating. 

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