Cherry O’Cream Pie
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
1 graham cracker pie crust
1 (21-ounce) can cherry pie filling
In a large bowl, beat cream cheese with an electric mixer at medium speed until creamy. Gradually beat in condensed milk, lemon juice, and vanilla. Pour into pie crust; chill 4 hours. Spoon cherry pie filling evenly over chilled pie. Store in refrigerator.
Pairs Well With
Got this in my Paula Deen newsletter today and thought it sounded good and easy. It looks like a Cherry Cheesecake
Adele Giglio Robillard of The Village of Morganza in South Louisiana shared a cookbook of family favorites her family compiled for their 2002 reunion.