Cherry/Blueberry Cream Cheese Pie
1 pkgcream cheese, softened (8 oz)
1 can(s)sweetened condensed milk (14 oz)
1/3 clemon juice
1 tspvanilla extract
1 can(s)cherry or blueberry pie filling (21 oz)
1 pkggraham crackers, crushed (1-1/3 cup)
1 1/3 cbutter, melted
How to Make Cherry/Blueberry Cream Cheese Pie
- 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.