Cherry Cheese Pie

Ingredients:

1 (9 inch) graham cracker crumh crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
1/3 cup ReaLemon Reconstituted Lemon Juice
1 teaspoon vanilla
Canned cherry pie filling, chilled
Ambrosia Topping
(see below) or Cherry Nut Topping (see below)

Method:

In large mixer bowl, beat cheese until fluffy. Beat in Eagle Brand until smooth. Stir in ReaLemon and vanilla. Pour into crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Makes 1 (9 inch) pie.
Ambrosia Topping
1/2 cup peach or apricot preserves
1/4 cup flaked coconut
2 tablespoons orange flavored liqueur
2 teaspoons cornstarch
Fresh orange sections (1 or 2 oranges)
In small saucepan, combine preserves, coconut, liqueur and cornstarch. Cook and stir until thickened. Remove from heat. Chill thoroughly. Spread over pie; arrange orange sections over top.
Cranberry Nut Topping
1 cup chilled cranberry orange relish
1/2 cup chopped walnuts
1 teaspoon grated orange rind
In small bowl, combine relish, walnuts and orange rind. Spread over pie. Garnish with orange twists, if desired.


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