Saturday, December 26, 2009

Cherry cheesecake pie

1 (8 oz.) pkg. cream cheese (room temperature)
1 1/3 c. (15 oz. can) Borden's Eagle Brand sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla extract
1 (22 oz.) can prepared cherry pie filling (can use other fruit pie filling or fresh fruit)

1- 9" graham cracker crust*

Let cream cheese stand at room temperature until softened; beat until fluffy.

Gradually add condensed milk until thoroughly mixed.

Add lemon juice and vanilla extract until well mixed. Turn into prepared crust.

Refrigerate at least three or four hours, then pour cherry pie filling on top - or - plate up individual slices of pie and fruit filling can be spooned onto each slice.  This is especially good if you want to offer a variety of pie filling options.

Keep in refrigerator until ready to serve.

*This can also be made in an 8" or 9" square pan by making your own graham cracker crust and pressing it into the pan (9 x 13 dish if recipe is doubled).  Continue recipe as usual...

This is a wonderfully light and creamy dessert!


John said...

I like this very much. I saw almost the same thing with coffee on this coffee site

Beth said...

That sounds really good. My mom makes one with lemon jello and sugar instead of lemon and the condensed milk. Yours sounds easier...soooo....THAT sounds like one I need to try!!

Barbara said...

Yummy and easy to make. I love anything with condensed milk. I could eat it right out of the pan! I have a similar recipe....and could eat the entire thing myself!

Grace said...

but it's so easy! something that looks like it tastes that good shouldn't be so simple to throw together--it's not good for my thighs. :)

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Celestriel said...

Oh My God I need to try this.

Carolyn said...

Looks Yummy and easy to make too!