Cherry/Blueberry Cream Cheese Pie
By Debbie Quimby quimster
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...
cream cheese, softened (8 oz)
sweetened condensed milk (14 oz)
cherry or blueberry pie filling (21 oz)
graham crackers, crushed (1-1/3 cup)
1 1/3 c
1Beat cream cheese and sweetened condensed milk; stir in lemon juice and vanilla.
2Pour into graham cracker crust and chill. Top with pie filling.
3For 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.
4You 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.