Cherry Cream Cheese Pie

Cherry Cream Cheese Pie


8 ounces cream cheese -- softened


1 can {14 oz} sweetened condensed milk

1/3 cup fresh lemon juice

1 teaspoon pure vanilla extract

1 prepared 9-inch graham cracker pie crust

1 can {21 oz} cherry pie filling


1. Let cream cheese stand at room temperature until softened; beat cream

cheese until light and fluffy in medium bowl. 2. Slowly add condensed milk,

beating until smooth; stir in lemon juice and vanilla until well mixed. 3. Pour

into crust. Chill at least 3 hours, until firm; top with cherry pie filling.