Wednesday, November 20, 2013

#2957 - Scratch Cherry Cheese Pie

(by Shirley McNevich)

1 baked pie crust dough (baked in a 9" pie plate and cooled)
1 - 8oz. Philadelphia cream cheese (softened)
1 can Eagle brand sweetened condensed milk (NOT evaporated)
1/3 cup lemon juice
1 tsp. vanilla
1 can chilled cherry pie filling (or any berry filling)

Bake and cool the pie crust dough. In a mixer add cream cheese--beat. Add condensed milk--beat well. Add lemon juice and vanilla--beat. Pour the mixture into the cooled pie crust. Refrigerate until cold. Just before serving, spread the pie filling over the top.

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