Cherry-cream pie
- Main Ingredient: Cherry
- Course: Tarts and pies
- Yield:
Cherry-cream pie ingredients
- 8 oz Philadelphia Cream Cheese
- -softened
- 14 oz Can sweetened condensed milk
- -Borden Eagle Brand
- 1 t vanilla
- 1⁄3 c Lemon juice
- 48 oz Comstock canned cherries
- 2 8 inch Graham Cracker
- Pie crusts
Cooking Cherry-cream pie
1. Blend cream cheese, vanilla, lemon juice and condensed milk well.
2. No lumps.
3. Pour half mixture into each pie crust.
4. Refrigerate for 1 hour, until firm.
5. Fill top half of pie crusts with cherries.
6. Refrigerate 1 hour.
7. Serve cold.
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