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Cherry Cheese Pie

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Prep:

Cook:

Level: Easy

System:

5

Description

An old favorite no-bake holiday pie. It’s quick, easy, festive and super delicious.

Ingredients

  • 1 package (8 Oz. Size) Cream Cheese, Softened
  • 1 can (14 Oz. Size) Sweetened Condensed Milk
  • ½ cups Lemon Reconstituted Juice (From A Bottle)
  • 1 teaspoon Vanilla Extract
  • 1  Pre-made Store-Bought Graham Cracker Crumb Crust (9 Inch Size)
  • 1 can (21 Oz. Size) Cherry Pie Filling

Preparation

In a large bowl, add the cream cheese and beat with a mixer until light and fluffy. Pour the condensed milk into the bowl and beat until thoroughly blended. Stir in the lemon juice and the vanilla extract.

Pour the cream cheese mixture into the graham cracker crust.

Peel the label off of the lid of the graham cracker crust and wash off the plastic lid. Open up the foil edges around the crust pan. Turn the lid over, opposite of the way that it was originally on the crust pan, and set it over the cheese pie. Close the foil edges over the plastic lid and set in the fridge for at least two hours to chill.

Once chilled, just before serving, remove the lid, cut each piece of pie and set slices on the serving plates. Top each piece with the cherry pie filling.

Recipe from “Easy Cherry Pie” by Borden Inc. “They’ll Love It!” recipe cookbook booklet, 1976.

One Comment

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Avatar of Janet H

Janet H on 12.18.2013

My mom has been making this dessert for YEARS, and its one of our Christmas traditions! I changed it up by omitting the vanilla (already very very sweet) and using FRESH lemon juice. Just that little change brightened it up considerably. Also you can do these in little ramekins so everyone has their own little piece of heaven, as this can be difficult to cut (tends to overflow into the pan) and the cut areas will dry out after a day or two.

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