Cherry-Cream Pie
8 oz Philadelphia cream cheese; softened
14 oz Can sweetened condensed milk -- borden eagle brand
1 ts Vanilla
1/3 c Lemon juice
48 oz Comstock canned cherries
2 8 inch graham cracker Pie crusts
14 oz Can sweetened condensed milk -- borden eagle brand
1 ts Vanilla
1/3 c Lemon juice
48 oz Comstock canned cherries
2 8 inch graham cracker Pie crusts
Blend Cream Cheese, Vanilla, Lemon Juice and Condensed Milk well. No
lumps. Pour half mixture into each pie crust. Refrigerate for 1 hour,
until firm. Fill top half of pie crusts with cherries. Refrigerate 1
hour. Serve cold.
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