Cherry Cheese Pie

perfect for summer picnics and BBQs

  • 1 9 inch pastry crust, baked
  • 1 8 ounce package cream cheese, softened
  • 1 14 ounce can sweetened condensed milk NOT evaporated milk
  • ⅓ cup fresh lemon juice
  • 1 21 ounce can cherry pie filling, chilled
  1. In large mixing bowl, beat cream cheese until fluffy
  2. Gradually beat in sweetened condensed milk until smooth
  3. Stir in lemon juice and pour into prepared crust
  4. Top with desired amount of pie filling
  5. Chill several hours before serving
  6. Refrigerate leftovers

Serves 6 to 8

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