graham cracker pie crusts
( homemade or store bought)
2 (8 ounce) packages
cream cheese, softened
( I use one light and one regular)
2 (14 ounce) cans
sweetened condensed milk
( not evaporated milk, I use one light and one regular)
lemon juice concentrate
1 (21 ounce) cans cherry pie filling, chilled or 1 (21 ounce) cans
- With mixer, beat cheese until fluffy.
- Gradually beat in condensed milk‚ until smooth.
- Stir in lemon juice, and vanilla.
- Pour into crust.
- Chill at least 3 hours.
- After chilled, top with pie filling.
- Refrigerate leftovers.