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Cream cheese and cherry pie recipe

Deanna Polito-Laughinghouse's photo
Raleigh Cooking Examiner

 

This is an older recipe. I am not sure where it came from, but it is easy to prepare and it tastes really good! I tried this for the first time about 2 years ago and it was a hit!

Cream Cheese and Cherry Pie

  • 1 graham cracker crust
  • 1 pack (8 oz.) cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 tsp. vanilla
  • 1 can (21 oz.) cherry pie filling

With mixer, beat cheese until fluffy.
Beat in milk and mix until smooth.
Add lemon and vanilla.
Pour mixture into crust.
Carefully add cherry filling over the top. Be sure not to spread it. Just carefully place cherries and filling onto pie with a spoon.
Refrigerate at least 3 hours, overnight is best. 

Clip art taken from online.
 

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, Raleigh Cooking Examiner

Deanna is a writer, baker and self-proclaimed foodie. She writes as a freelance writer and has also written several books over the last few years. From cookbooks to novels, Deanna writes it all. Contact Deanna

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