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Cherry-O-Cream Cheese Pie
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Delicious, creamy pie, can make in 10 minutes -- several topping variations can be used for different tastes

T. Curtis

Serves/Makes:8 or more

  • 1 8 oz (224 grm). pkg. cream cheese, softened
  • 1 14 oz (392 grm). can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/3 cup (80 ml) lemon juice
  • 1 tsp (5 ml) vanilla extract
  • 1 8 to 9 inch prepared graham cracker or baked pie crust
  • 1 21 oz (588 grm). can cherry pie filling, chilled
  • Beat cream cheese in a large bowl until fluffy.
  • Gradually beat in Eagle Brand milk until smooth.
  • Stir in lemon juice and vanilla.
  • Pour into crust.
  • Chill 4 hours or until set.
  • Top with desired amount of cherry pie filling before serving.
  • Store leftovers covered in refrigerator.
  • Topping Variations:
  • Blueberry:
  • Omit cherry pie filling.
  • Use 1 can Blueberry pie filling, chilled.
  • Cranberry:
  • Omit cherry pie filling.
  • In medium saucepan, combine 1/3 cup (80 ml) sugar and 1 tbsp (15 ml) cornstarch.
  • Add 1/2 cup (125 ml) plus 2 tbsp (30 ml) cold water and 2 cups (475 ml) fresh or dry-pack frozen cranberries; mix well.
  • Bring to a boil; reduce heat and simmer 10 minutes.
  • Spread over pie.
  • Chill thoroughly.
  • Fresh Fruit:
  • Omit cherry pie filling.
  • Just before serving, arrange well-drained fresh strawberries, banana slices (dipped in lemon juice and well drained), and blueberries on top of chilled pie.
  • Just before serving, brush fruit with light corn syrup if desired.
  • Ambrosia:
  • Omit cherry pie filling.
  • In small saucepan, combine 1/2 cup (125 ml) peach or apricot preserves, 1/4 cup (60 ml) flaked coconut, 2 tbsp (30 ml) orange juice or orange flavored liqueur and 2 tsp (10 ml). cornstarch; cook and stir until thickened. Remove from heat.
  • Arrange fresh orange sections over top of pie; top with coconut mixture.
  • Chill thoroughly.
This recipe has been a favorite of my family for over 25 years.

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