Cherry-O-Cream Cheese Pie

Sandy Young


My mother introduced me to this recipe back in the early '60s, soon after Frank and I married. At that time, the only place we knew to get it was in a little folded round paper glued to the top of Eagle Brand sweetened condensed milk cans. For years, I had several copies of these little treasures, but now I can't find even one. However . . . the Internet is miraculous! I found the recipe in lots of places, but I'll give the credit to Borden's Eagle Brand.



★★★★★ 2 votes



  • 1
    9-inch graham cracker crust
  • 1
    8-oz. package cream cheese, softened
  • 1
    15-oz. can borden's eagle brand sweetened condensed milk
  • 1/3 c
    lemon juice
  • 1 tsp
    vanilla extract
  • 1 can(s)
    cherry pie filling

How to Make Cherry-O-Cream Cheese Pie


  1. Beat cream cheese until fluffy.
  2. Gradually add Eagle Brand milk until well blended.
  3. Add lemon juice and vanilla.
  4. Pour into graham cracker crumb crust.
  5. Chill 2 or 3 hours; then put cherry pie filling on top, spreading evenly.
  6. I have used blueberry pie filling, and that's good; I imagine even strawberry pie filling would be delicious.

Printable Recipe Card

About Cherry-O-Cream Cheese Pie

Course/Dish: Pies

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