No Bake Cheese Cake Pie

This is a recipe I've been making since the early 70s. I can't remember where it came from, but it is easy and delicious. The cook time includes chilling time. Note: You can experiment with different crusts and toppings. Also, you could add stuff into the pie if you want some other flavors and textures. This recipe is pretty versatile. For those cooks who are unsure of themselves, this recipe is great to help you gain confidence and to play around with. Throw caution to the wind and enjoy the experience!

• Ready In: 3 hrs 10 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 9  inches graham cracker pie crust (or your favorite crust)
• 1 (8 ounce) package cream cheese (at room temperature)
• 1 (14 ounce) can sweetened condensed milk
• 1⁄2 cup fresh lemon juice (the bottled stuff just doesn't taste the same)
• 1  teaspoon vanilla extract
• 1 (21 ounce) can cherry pie filling (chilled, or your favorite fruit or other topping)

Directions

1. Cream the cream cheese with a mixer until light and fluffy - about 4 minutes or so.
2. Add the condensed milk slowly with your mixer on low, until it is all mixed together.
3. Add your lemon juice and vanilla and mix until well blended.
4. Pour into your crust.
5. Put the pie in the fridge for at least 2 hours - you can leave it overnight if you wish. It should be set and chilled.
6. Get the husband and kids to help lick the bowl & beaters clean ;-).
7. You can either put the topping on the pie before you serve it or top each slice.
8. A bit of whipped cream is nice but it might be over-the-top for some.