Cherry Cream Cheese Pie
  • 1 21 oz can cherry pie filling
  • 1 8 oz package of cream cheese
  • 1 14 oz can of Eagle Brand Sweetened condensed milk
  • ⅓ cup of lemon juice
  • 1 8 in graham cracker pie crust
  • 1 tsp of vanilla extract
  1. In a medium bowl mix add the cream cheese, Eagle Brand Sweetened Condensed Milk, lemon juice, and vanilla extract. Beat with an electric mixer until there are no more lumps.
  2. Add the pie filling to the pie crust and place the cream cheese pie into the refridgerator and let it set for 4 hours. Top the pie with cherry pie filling and enjoy.
Recipe by Recipe Diaries at