1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
⅓ cup reconstituted lemon juice
1 teaspoon vanilla extract
1 (9-inch) graham cracker piecrust
1 (20-ounce) can cherry pie filling, chilled
1 (8-ounce) can mandarin orange slices, drained
Beat the cream cheese until light and fluffy. Add condensed milk and blend. Stir in the lemon juice and vanilla. Pour into the piecrust. Chill 3 hours or until set.
Top with the cherry pie filling. Arrange the mandarin orange slices around the edge of the pie. Refrigerate until ready to serve.
Makes 6 to 8 servings
Judy Allread, Lady Roja
Vintage Vamps,
Novato, California