cherry/blueberry cream cheese pie

Name: Cherry/Blueberry Cream Cheese Pie
Yield: 8
Ingredients: 1 package(s) cream cheese, softened (8 oz); 1 can(s) sweetened condensed milk (14 oz); 1/3 cup(s) lemon juice; 1 teaspoon(s) vanilla extract; 1 can(s) cherry or blueberry pie filling (21 oz); ## CRUST:; 1 package(s) graham crackers, crushed (1-1/3 cup); 1/4 cup(s) sugar; 1 1/3 cup(s) butter, melted

(3 RATINGS)

130 Pinches 1 Photo

Debbie Quimby

Vicksburg, MS

Updated on Feb 11, 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...

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yield 8-20 , depending on recipe size

Ingredients

1 package cream cheese, softened (8 oz)
1 can sweetened condensed milk (14 oz)
1/3 cup lemon juice
1 teaspoon vanilla extract
1 can cherry or blueberry pie filling (21 oz)
CRUST:
1 package graham crackers, crushed (1-1/3 cup)
1/4 cup sugar
1 1/3 cups butter, melted

How To Make cherry/blueberry cream cheese pie

Step 1

Beat cream cheese and sweetened condensed milk; stir in lemon juice and vanilla.

Step 2

Pour into graham cracker crust and chill. Top with pie filling.
Step 3

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.
Step 4

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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