1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
⅓ cup lemon juice from concentrate
1 teaspoon vanilla extract
1 Graham Cracker Piecrust (recipe on page 333)
1 (14-ounce) can cherry pie filling, chilled
In a large mixing bowl with an electric mixer beat the cream cheese until fluffy. Gradually add the condensed milk and continue to beat until the mixture is smooth. Stir in the lemon juice and vanilla. Pour the mixture into the graham cracker piecrust. Top with the pie filling. Chill until firm.
Hint: Other toppings that can be used on this pie are ambrosia, glazed strawberries, blueberry and cranberry nut. The recipes for each are at the end of this chapter.
YIELD: 8 SERVINGS