Cherry Cheese Ice Box Pie
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- 9 inch graham cracker pie crust
- 8 oz
- cream cheese (softened)
- 14 oz
- can eagle brand sweetened condensed milk(not evaporated)
- 1/3 c
- lemon juice
- 1 tsp
- vanilla extract
- 21 oz
- can of cherry pie filling chilled
1Put can of cherries in frig to chill. Let cream cheese come to room temperature.
2In a large mixing bowl beat cheese until fluffy. Gradually beat in the condensed milk until smooth. Stir in lemon juice and vanilla extract. Mix thoroughly.
3Pour into graham cracker pie crust. Chill 4 hours in frig. Top with pie filling before serving. Refrigerate leftovers.