Cherry/Blueberry Cream Cheese Pie
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|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 1/3 c||butter, melted|
Vicksburg, MS (pop. 23,856)
Member Since Jan 2013
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...
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.