Cherry Cream Cheese Pie

  • Servings: servings
  • Serving Size: 8 to 10
  • Nutrition: See Below
  • Prep Time: 10 Minutes
  • Cook Time: 0 Minutes

Ingredients

  • 1 (8 oz.) package cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 (8 or 9-inch) prepared graham cracker or baked pie crust
  • 1 (21 oz.) can cherry pie filling, chilled

Instructions

  • BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
  • POUR into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving.
  • TOPPING VARIATIONS
  • BLUEBERRY: Omit cherry pie filling. Combine 1/4 cup sugar and 1 tablespoon cornstarch in medium bowl; mix well. Add 1/2 cup water, 2 tablespoons lemon juice then 2 cup fresh or frozen unsweetened blueberries; mix well. Bring to a boil; reduce heat and simmer 3 minutes or until thick and clear. Cool 10 minutes, stirring constantly. Cool 15 minutes. Spread over pie. Chill thoroughly.
  • CRANBERRY: Omit cherry pie filling. Combine 1/3 cups sugar and 1 tablespoon cornstarch in medium saucepan. Add 1/2 cup plus 2 tablespoons cold water and 2 cups fresh or frozen cranberries; mix well. Bring to a boil; reduce heat and simmer 10 minutes. Cool 15 minutes. Spread over pie. Chill thoroughly.
  • FRESH FRUIT: Omit cherry pie filling. Just before serving, arrange well-drained fresh strawberries, banana slices (dipped in lemon juice and well drained) and blueberries on top of chilled pie. Brush fruit with light corn syrup if desired.
  • AMBROSIA: Omit cherry pie filling. Combine 1/2 cup Smucker's® Peach or Apricot Preserves, 1/4 cup flaked coconut, 2 tablespoons orange juice and 2 teaspoons cornstarch in small saucepan; cook and stir until thickened. Remove from heat. Arrange fresh orange sections over top of pie; top with coconut mixture. Chill thoroughly.
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