Description:

Delicious, creamy pie, can make in 10 minutes -- several topping variations can be used for different tastes

Source:

T. Curtis

Serves/Makes:8 or more

Ingredients

• 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

Preparation

• 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.

Comments

This recipe has been a favorite of my family for over 25 years.