#1208 - Raspberry Swirl Pie

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/4 cup lemon juice
1 egg
1 ready made graham cracker crust
1/2 cup red raspberry preserves (seedless if possible)

In a mixer add cream cheese--beat. Add Eagle brand milk slowly--beat. Add 3 TBSP of the lemon juice--beat. Add egg--beat just until mixed. Pour 1/2 of the cream cheese batter into the ready-made crust. In a separate bowl add raspberry preserves and the rest of the lemon juice--stir. Spoon 1/2 of the raspberry mixture on top of the cream cheese mixture. Pour the rest of the cream cheese mixture on top of the raspberry preserves. Spoon the rest of the raspberry preserves mixture on top of the cream cheese mixture. Use a table knife to swirl the raspberry preserves through the cream cheese mixture. Bake at 300 degrees for 45-55 minutes or until center of the pie is almost set. Cool to room temperature, then refrigerate overnight.