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
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.
