Cherry Lemon Icebox Pie

This recipe makes a nice and refreshing finish to a heavy meal.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 1⁄2 cup lemon juice
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon  almond extract
• 1⁄2 cup heavy cream
• 1 (9 inch)  pastry shells, baked
• 1 (21 ounce) can cherry pie filling

Directions

1. In a bowl, combine the milk, lemon juice and extracts; stir until thickened, about 2 minutes. Beat cream until stiff; fold into milk mixture. Pour into pastry shell. Refrigerate for 10 minutes; top with pie filling. Chill for at least 2 hours or overnight if desired.