Cherry/Blueberry Cream Cheese Pie

Recipe Rating:
 2 Ratings
Serves: 8-20, depending on recipe size


1 pkg cream cheese, softened (8 oz)
1 can(s) sweetened condensed milk (14 oz)
1/3 c lemon juice
1 tsp vanilla extract
1 can(s) cherry or blueberry pie filling (21 oz)
1 pkg graham crackers, crushed (1-1/3 cup)
1/4 c sugar
1 1/3 c butter, melted

The Cook

Debbie Quimby Recipe
Well Seasoned
Vicksburg, MS (pop. 23,856)
Member Since Jan 2013
Debbie's notes for this recipe:
This is so popular when the family gets together that my sister doubles the recipe and makes it in a 9x13 inch dish instead of one pie crust. We serve it plain with the cherry and blueberry pie filling on the side. Oh boy...
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Beat cream cheese and sweetened condensed milk; stir in lemon juice and vanilla.
Pour into graham cracker crust and chill. Top with pie filling.
For pie crust: combine ingredients and blend with a fork. Press into 9" pie plate and either a) bake at 375 degrees for 8 minutes, then cool; or b) chill in refrigerator for 30 minutes for using.
You can use a prepared graham cracker crust but nothing tastes as good as making the crust yourself, especially if you're doubling the recipe and making it in a 9x13" dish.


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user Cin Straw's Kitchen NanatomyGrandsismyPassion - Feb 11, 2013
I like the idea of serving the filling on the side....especially for those who have allergies to some fruits.
I love the cherry, but am allergic to blueberries.
user Debbie Quimby quimster - Feb 11, 2013
Honestly, at least half our crew won't take the time to spoon on any filling. They would eat this stuff right out of the dish if we'd let them. Of course, that would be uncivilized, lol.

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