Cherry-cream pie

Yield: 8 servings

Measure Ingredient
8 ounces Philadelphia Cream Cheese softened
14 ounces Can Sweetened condensed milk Borden Eagle Brand
1 teaspoon Vanilla
⅓ cup Lemon juice
48 ounces Comstock canned cherries
2 \N 8 inch Graham Cracker
\N \N Pie Crusts

Blend Cream Cheese, Vanilla, Lemon Juice and Condensed Milk well. No lumps.

Pour half mixture into each pie crust. Refrigerate for 1 hour, until firm.

Fill top half of pie crusts with cherries. Refrigerate 1 hour.

Serve cold.

Jeff Duke

Submitted By JEFF DUKE On 12-06-94

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