CHERRY-CREAM CHEESE PIE
1 graham cracker crust or 1
baked pastry shell (9-inch)
1 (8 oz.) pkg. cream cheese
1 1/3 c. (15 oz. can) Borden's
Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla
1 (1 lb. 6 oz.) can prepared
cherry pie filling
Soften cream cheese to room temperature. Whip until
fluffy. Gradually add Eagle Brand sweetened condensed milk.
Blend well. Add lemon juice and vanilla; blend well. Pour
into crust. Garnish top of pie with cherry pie filling.
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