This is a favorite of my 2 sons & husband. They request it frequently. My sister gave me this recipe in 1967 & I have made many, many times since. My oldest son gave me the recipe for the Pecan Sandie crust---his new favorite crust!
In a large mixing bowl add cream cheese & soften with mixer. Add can of eagle brand milk & blend together. Blend in lemon juice, add vanilla & mix well.
Pour mixture into pie crust & refrigerate for at least 8 hours or over night. Put can of Cherry pie filling in refrigerator to chill for same amount of time.
Just before serving, spread can of cherry pie filling on top of pie.
Note: can use any type of pie filling desired. Can also use a Pecan Sandie Crust instead of the graham cracker crust.
Pecan Sandie Crust: Crush 1 sleeve of pecan sandies; add 2 tablespoons of melted butter, stir together, then put in 9 inch pie plate & pack down to form crust.
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